Cranberry Chutney

[AllenOK]

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.

 

[callie]

Thanks, Allen. I copied/pasted this one to my recipe file. Four cups is alot - it should keep well, don't you think?

 

[licia]

This recipe sounds great and enough to share!!!!!!!

 

[AllenOK]

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.

 

[callie]

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!