Essential Cranberry Chutney Recipe
Ingredients
| Cranberries | 1 pound, frozen | |
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Tart apple | 1 Medium, peeled | |
| Pear | 1 Medium, peeled | |
| Raisins | 1 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| Walnuts | 1/2 Cup (16 tbs), chopped |
Directions
In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes.
Add the onion, apple and pear; cook for 5 minutes.
Remove from the heat; stir in raisins, lemon juice and peel.
Cover and refrigerate for 8 hours or overnight.
Just before serving, stir in the walnuts.
Serve with cooked pork chops or roast turkey or chicken
Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes.
Add the onion, apple and pear; cook for 5 minutes.
Remove from the heat; stir in raisins, lemon juice and peel.
Cover and refrigerate for 8 hours or overnight.
Just before serving, stir in the walnuts.
Serve with cooked pork chops or roast turkey or chicken
Chef
