Lorelyn's Cranberry Chutney
This colorful chutney is a wonderful rendition, particularly during the holiday season. You can store the finished product in the refrigerator for 2-3 weeks. Many thanks to AquaExerciser friend, Lorelyn, for sharing this delicious concoction!!
Yield
8 servingsPrep
15 minCook
10 minReady
60 minIngredients
1 cup water
1-1/2 cup granulated sugar
1- 12 oz. bag of fresh or frozen whole cranberries. (I used fresh)
1 cup peeled, chopped apple
1/2 cup raisens (I used golden raisens)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
Ingredients
1 cup water
1-1/2 cup granulated sugar
1- 12 oz. bag of fresh or frozen whole cranberries. (I used fresh)
1 cup peeled, chopped apple
1/2 cup raisens (I used golden raisens)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
Directions
In a medium saucepan, combine water and sugar and bring to a boil over medium heat.
Add remaining ingredients. Bring to a boil and simmer gently for 10 minutes, stirring often.
Pou into a mixing bowl and place plastic wrap directly on the surface of the sauce.
Cool to room temperature and serve or cover and refrigerate. Bring to room temperature before serving.
Cook's Note: In addition to being a delicious side for roast or grilled turkey or chicken, you can use it in a fabulous appetizer. Place a round of brie cheese on a large piece of foil. Top with chopped candied pecans or walnuts. Cover and bake until brie is warm and softened. Place brie on a plate, topped with the cranberry chutney, and serve with crackers.
