CRANBERRY CHUTNEY
Jun 11, 2008 17:37:27 GMT -8
Post by carol on Jun 11, 2008 17:37:27 GMT -8
CRANBERRY CHUTNEY{review by Tami at the bottom}
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.
NOTES : I used for the pork tenderloin. I made a batch of this Sunday and took it to the dinner at our friends house along with some cheese, crackers and apples for appetizers. Everyone loved a little bit of cheese on an apple wedge or cracker with a little bit of the chutney on top. I put some of the chutney in the food processor and made it smooth to use on the pork tenderloin.. MMM good eats!..........Tami
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.
NOTES : I used for the pork tenderloin. I made a batch of this Sunday and took it to the dinner at our friends house along with some cheese, crackers and apples for appetizers. Everyone loved a little bit of cheese on an apple wedge or cracker with a little bit of the chutney on top. I put some of the chutney in the food processor and made it smooth to use on the pork tenderloin.. MMM good eats!..........Tami