Cranberry chutney is basic, quick, and best made the day before. Since the cranberry mixture needs to cool, you can make this ahead and save yourself some of the work the next day. All the more time to chat with family.
Ingredients:
Ingredients:
- Orange rind, grated, approximately 1 teaspoon
- 1/3 cup orange juice
- 16 oz fresh cranberries, washed
- 1 1/2 cups sugar
- 1 cup mixed raisins
- 1/2 cup peeled, cored and sliced apples
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg (optional)
Directions to Make Cranberry Chutney
- Bring orange juice and sugar to a boil in a large saucepan.
- Add the rest of the ingredients, then continue heating until it reaches a boil again.
Reduce heat and simmer for 15-20 minutes, or until all ingredients are soft.
Pour into a bowl, place a piece of plastic wrap over the mixture.
Cool to room temperature and refrigerate overnight.
To be served at room temperature.
Tips: Excellent condiment for your leftover Thanksgiving sandwiches!! Also, try it on everything from crackers, toast, pork, chicken, muffins, and more!
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