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Title: Cranberry Shallot Chutney
Categories: Salsa Relish Chutney Food
Yield: 24 Servings
| 3 | c | Fresh cranberries |
| 2 | lg | Tart apples, peeled, cored and chopped |
| 1 1/4 | c | Packed brown sugar |
| 1/3 | c | Raspberry vinegar |
| 1/2 | c | Golden raisins |
| 1/4 | c | Candied ginger, finely chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Curry powder |
| Zest of one orange, finely shredded | ||
| 2 | Shallots, minced | |
| 3/4 | c | Chopped walnuts or pecans, toasted |
| (optional) |
Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Makes about 4 cups.
NOTES : Ideal for the holiday season, this ruby chutney with its intriguing Indian aroma complements roast turkey, pork loin, and duck. West Coast cookbook author Beth Hensperger adds a spoonful to a slice of pate or savory cheesecake. From Food Day [http://www.foodwine.com/food/foodday/] October 28, 1996 MC formated 10-29-96 by rooby@shell.masterpiece.com
Recipe by: "Chutney & Relishes", by Lou Seibert Pappas