V's Chunky Cranberry Chutney |
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Prep Time: 5 Minutes Cook Time: 115 Minutes |
Ready In: 120 Minutes Servings: 16 |
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I was so tired of the canned cranberry sauce so I made my own. Now, you'll have to adjust the sweetness to your taste. Me, I like mine just sour enough to bring out the flavor of the cranberries and this makes the main meat dish really standout. You can also use SPLENDA in place of the sugar (just careful with the splenda I find that less is more since it tends to be sweeter) Ingredients:
6 cups fresh cranberries |
1 1/4 cups sugar |
1/2 cup honey |
1 lemon |
4 -5 cups water |
1 cup walnuts |
Directions:
1. Pick through your cranberries. Place in large pot and add enough water to just cover. Slice your lemon into thin slices. Add your sugar and honey. Stir to incorporate completely and bring to boil. Once boiled, turn stove down to a low simmer and partially over.
2. Once the cranberries begin to burst, you will need to stir the sauce so as to not burn. Cook until nice and thick about 2 hours - 3 hours.
3. When nice and thick taste for sweetness and if you need to add more sugar or honey now is the time to do so. If you do add sugar, cook for another 15 minutes and stir every few minutes. When done cool completely. Add your chopped walnuts.
4. Store in a air tight container in the refrigerator. This will stay in the fridge for up to a week. (In my house, it never makes it past 3 days) We love it with all kinds of meat.
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