Cranberry Chutney Recipe
Summary
Ingredients
| Water | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 3/4 cup firmly packed dark brown sugar | ||
| Orange rind | 1/4 Cup (16 tbs), grated | |
| Cider vinegar | 3/4 Cup (16 tbs) | |
| Onion | 1 Small, thinly sliced | |
| Apples | 2 Medium, peeled, finely chopped | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Mace | 1/2 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
| Cranberries | 1 Quart | |
| 1/2 cup raisins or currants | ||
| Orange juice | 3/4 Cup (16 tbs) | |
Directions
Combine first 4 ingredients in a large saucepan.
Bring mixture to a boil; re duce heat and simmer 30 minutes.
Add next 7 ingredients; return mixture to a boil.
Reduce heat and simmer 30 minutes, stirring occasionally.
Add remaining ingredients, stirring well; simmer 10 minutes or until cranberries pop.
Serve with pork or poultry.
Bring mixture to a boil; re duce heat and simmer 30 minutes.
Add next 7 ingredients; return mixture to a boil.
Reduce heat and simmer 30 minutes, stirring occasionally.
Add remaining ingredients, stirring well; simmer 10 minutes or until cranberries pop.
Serve with pork or poultry.
Chef
