3 cup Fresh cranberries
2 large Tart apples, peeled, cored and chopped
1 1/4 cup Packed brown sugar
1/3 cup Raspberry vinegar
1/2 cup Golden raisins
1/4 cup Candied ginger, finely chopped
1/2 tsp Salt
1/2 tsp Curry powder
1 Orange, zest of, finely shredded
2 Shallots, minced
3/4 cup Chopped walnuts or pecans, toasted (optional)
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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 Posted to MC-Recipe Digest V1 #528 by "Rooby" <MsRooby@sprintmail.com> on Mar 20, 1997
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