Cranberry Chutney
Nov 29, 2007 13:13:28 GMT -8
Post by tami on Nov 29, 2007 13:13:28 GMT -8
I found this recipe posted on the Cooking Light message board. I used raisins, mustard powder instead of the seeds and left out the red pepper flakes.
Cranberry chutney
Source: The farm House cookbook
Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It can be canned or frozen or kept in the refrigerator for weeks.
1 pound (4 cups) fresh or frozen cranberries
2 cups packed light brown sugar
1 small tart apple, peeled cored and diced
3/4 cup cider vinegar
1/2 cup currants or raisins
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cground cinnamon
1/4 tsp ground cloves
1 tsp yellow mustard seeds
1/4 - 1/2 tsp dried pepper flakes if desired.
Place all ingredients in a large heavy saucepan and bring to a boil over a medium high heat. Reduce heat and simmer until the mixture thickens slightly, about 25 minutes. The cranberries will pop as they cook.
Allow to cool then ladle into jars. Cover and refrigerate for up to 3 monhts. May be frozen up to one year.
Makes: 2 pints
Cranberry chutney
Source: The farm House cookbook
Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It can be canned or frozen or kept in the refrigerator for weeks.
1 pound (4 cups) fresh or frozen cranberries
2 cups packed light brown sugar
1 small tart apple, peeled cored and diced
3/4 cup cider vinegar
1/2 cup currants or raisins
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cground cinnamon
1/4 tsp ground cloves
1 tsp yellow mustard seeds
1/4 - 1/2 tsp dried pepper flakes if desired.
Place all ingredients in a large heavy saucepan and bring to a boil over a medium high heat. Reduce heat and simmer until the mixture thickens slightly, about 25 minutes. The cranberries will pop as they cook.
Allow to cool then ladle into jars. Cover and refrigerate for up to 3 monhts. May be frozen up to one year.
Makes: 2 pints