Gingered Cranberry Chutney |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer. Ingredients:
5-1/4 cups water, divided |
1/2 medium lime |
5 whole cloves |
1 cup packed dark brown sugar |
3/4 cup apricot preserves |
1/2 cup cider vinegar |
1 tablespoon minced fresh gingerroot |
3/4 teaspoon curry powder |
1/4 teaspoon ground cinnamon |
1 medium pear, peeled and diced |
1 medium tart apple, peeled and diced |
3 cups fresh or frozen cranberries, thawed |
1/2 cup golden raisins |
1/2 cup chopped walnuts |
Directions:
1. In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
2. In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving. Yield: 5 cups.
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