Apple Cranberry ChutneyFrom lor 7 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
The Rating3 people
Fall Dishes39 members
Appetizers And Dips268 members
Pot Luck Entertaining102 members
A Dash Or Two21 members
Sweet Treats15 members
Farm Country Cooking84 members
Sugar N Spice N Everything Nice77 members
Oldies But Goodies113 members
Christmas Is Coming55 members
Time Saving Recipes40 members