kitchenelf
Chef Extraordinaire
Dried Cranberry and Apple Chutney
This is a “do ahead” recipe and needs to be made at least 2 days before using. Will keep in the refrigerator for 1 month and can be frozen for 2 months.
Mixture #1
Pinch of salt
3/4 Cup dried Stoneridge Orchard Dried Cranberries
1 TBS cornstarch
2 TBS cold water
Mixture #2
2 tsp. minced garlic
1 Cup minced onions
5 Cups tart apples, peeled and diced (Granny Smith)
Mixture #3
1/2 Cup light brown sugar
1/4 Cup plus 2 TBS white wine vinegar (or 6 TBS)
1/4 tsp. each dry mustard, ground allspice, ground ginger,
red pepper flakes, ground cloves
Mixture #1 – Mix these ingredients together
Mixture #2 – Bring these ingredients to a boil over high heat in a non-reactive pan.
Mixture #3 – Simmer 10-12 minutes uncovered or until apples are tender stirring occasionally. Add Mixture #1 to pan and cook until Dried Stoneridge Orchard Cranberries have plumped up (should take about 2-4 minutes).
Makes 3 cups
Can be served either at room temperature or chilled – I prefer room temp.
This is excellent with turkey, smoked chicken or duck confit.
This is a “do ahead” recipe and needs to be made at least 2 days before using. Will keep in the refrigerator for 1 month and can be frozen for 2 months.
Mixture #1
Pinch of salt
3/4 Cup dried Stoneridge Orchard Dried Cranberries
1 TBS cornstarch
2 TBS cold water
Mixture #2
2 tsp. minced garlic
1 Cup minced onions
5 Cups tart apples, peeled and diced (Granny Smith)
Mixture #3
1/2 Cup light brown sugar
1/4 Cup plus 2 TBS white wine vinegar (or 6 TBS)
1/4 tsp. each dry mustard, ground allspice, ground ginger,
red pepper flakes, ground cloves
Mixture #1 – Mix these ingredients together
Mixture #2 – Bring these ingredients to a boil over high heat in a non-reactive pan.
Mixture #3 – Simmer 10-12 minutes uncovered or until apples are tender stirring occasionally. Add Mixture #1 to pan and cook until Dried Stoneridge Orchard Cranberries have plumped up (should take about 2-4 minutes).
Makes 3 cups
Can be served either at room temperature or chilled – I prefer room temp.
This is excellent with turkey, smoked chicken or duck confit.
