Cranberry Shallot Chutney

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Cranberry Shallot Chutney Ingredients

3 c Fresh cranberries	1/2 ts Salt
2 lg Tart apples, peeled, cored	1/2 ts Curry powder
1 1/4 c Packed brown sugar	1 Orange, zest of, finely
1/3 c Raspberry vinegar	2 Shallots, minced
1/2 c Golden raisins	3/4 c Chopped walnuts or pecans,
1/4 c Candied ginger, finely

Instructions for Cranberry Shallot Chutney

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" on Mar 20, 1997

Main Ingredient: CranberryCuisine: Uncategorized

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