Apple Cranberry ChutneyFrom lor 8 years ago
- 1 (1lb.) can jellied cranberry sauce shopping list
- 1 (1lb.) can whole-berry cranberry sauce shopping list
- Note: You can also use 1-1/2 lbs. fresh or frozen whole cranberries instead. shopping list
- 1 inch fresh ginger, peeled and sliced in slivers shopping list
- 2 cloves garlic, peeled and finely chopped shopping list
- 1/2 cup apple cider vinegar shopping list
- 4 Tablespoons sugar shopping list
- 1/4 teaspoon black pepper shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground allspice shopping list
- salt to taste shopping list
- 1/2 small orange, peeled,diced shopping list
- 1-2 inch orange rind, grated shopping list
- 1/2 - 1 lemon, juice only shopping list
- Note: I like to add a handful of chopped apples, raisins / currents or pineapple tidbits to this recipe. shopping list
How to make it
- Cut ginger into paper thin slices, stack, cut into thin slivers.
- Combine slivers, garlic, vinegar, sugar, pepper, cinnamon and allspice into a heavy pot.
- Simmer for about 20 minutes - it may take longer, until there is about 4 tablespoons liquid left (excluding the solids).
- Add cranberry sauces (or fresh cranberries) and salt.
- Mix, bring to a simmer.
- It will be a bit lumpy.
- If you like fruit in your chutney, a handful of chopped apples, pineapple tidbits, raisins or currents add nice colour, flavour and texture to this chutney.
- Add orange, grated orange peel and lemon juice.
- Simmer slowly.
- The mixture may take 2 to 3 hours to thicken.
- Cool and place in a jar to refrigerate.
- Note: Chutney can be made 1 week ahead. It must be tightly covered and chilled. It also freezes well.
The Cooklor Toronto, Canada
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