|
| Cranberry Chutney 2
1 lemon
1/2 cup of apricot preserves
1/2 cup of cider vinegar
1/2 cup of finely packed brown sugar
1 teaspoon of curry powder
1 teaspoon of ground ginger
1 cinnamon stick
1/4 teaspoon of whole cloves
1 1/2 cups of water
2 medium size green apples, peeled, cored and chopped
one 12 ounce package of fresh cranberries, about 3 cups
1/2 cup of raisins
1/2 cup of walnuts
Blanch lemon in boiling water to cover for 2 minutes. Drain. Do not peel. Coarsely chop and seed lemon. Combine chopped lemon, apricot preserves, vinegar, brown sugar, curry powder, and ginger in a large nonaluminum saucepan. Tie cinnamon stick and whole cloves in cheesecloth , add to saucepan. Add water. Bring to a slow boil over medium low heat, stirring until sugar dissolves. Add apples, simmer for 10 minutes. Add cranberries and raisins, simmer, uncovered, for 25 to 30 minutes or until thickened, stirring occasionally to prevent sticking. Remove chutney from heat and discard cheesecloth bag.
Stir in walnuts. Refrigerated chutney will keep for several weeks. To store for a longer time, place in clean, hot canning jars, leaving 1/4 inch head space, cover with clean hot lids, and process in boiling water bath, with jars covered by 1 to 2 inches of water, for 10 minutes. Serves up to 20 as an accompaniment to meats. |
Dips & Sauces Cookbooks
|
|
|
