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Old 11-04-2005, 07:52 AM   #1
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Cranberry Chutney

Cranberry Chutney
Yields: 4 c

1 T olive oil
1 c onion, chopped
1 t garlic, minced
¾ cider vinegar
¼ c balsamic vinegar
1 T lime juice
1 c sugar
one 12 oz bag cranberries
1 c apple, cored and chopped, unpeeled
½ c golden raisins
½ c dried apricots, chopped
2 t gingerroot, chopped
2 whole cloves
1 t red pepper flakes
½ t kosher salt
zest of one lime

Over medium-high heat, sauté the onions and garlic in olive oil, about 5 minutes. Add the vinegar’s, lime juice, and sugar. Cook until the sugar dissolves, about 5 minutes. Add the fruits, gingerroot, seasonings, and lime zest. Reduce the heat, simmer and stir for 15 – 20 minutes.

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Old 11-04-2005, 10:15 AM   #2
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Thanks, Allen. I copied/pasted this one to my recipe file. Four cups is alot - it should keep well, don't you think?
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Old 11-04-2005, 10:20 AM   #3
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This recipe sounds great and enough to share!!!!!!!
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Old 11-04-2005, 09:08 PM   #4
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Quote:
Originally Posted by callie
Thanks, Allen. I copied/pasted this one to my recipe file. Four cups is alot - it should keep well, don't you think?
4 c is a lot. I haven't made it yet, so I'm not sure how well it will keep. You could just cut all the measurements in half and proceed as directed for a half-batch.
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Old 11-21-2005, 08:35 AM   #5
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I made the cranberry chutney yesterday afternoon. It is really good! I think it will be excellent with turkey - but I can also see it spread over a block of cream cheese and used as an appetizer. I love the color and the textures. I especially like the addition of red pepper flakes! It filled a quart jar to the top...

Thanks, again, Allen!
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