cranberry chutney
The exact origins of this cranberry chutney are unknown. It was brought as a side dish to Thanksgiving dinners by a friend of my wife's first husband's family and it has become a required part of our Thanksgiving dinners. Besides eating it with the turkey - try it over a bowl of plain yogurt.
Servings:
many
Preparation Time:
30 minutes
Tools
- collander
- knife & cutting board
- zester or grater
- juicer
- measuring cups & spoons
- 2 qt. sauce pan
Ingredients
- 16 oz. cranberries
- 2 c. granulated sugar
- 3/4 c. water
- 3/4 c. orange juice
- 1 c. raisins
- 1 c. walnuts, chopped
- 1 c. celery, chopped
- 1 tart apple, cored & diced
- 1 T. orange zest, minced
- 1 t. ginger, ground
- salt to taste
Cooking Instructions
- Pick out any bad berries and rinse the rest.
- Place berries, sugar, and water in the sauce pan. Bring to a boil, then simmer for 15 minutes.
- Prepare and measure the rest of the ingredients.
- After the 15 minutes has passed, turn off the heat and stir in the remaining ingredients.
- Place into a metal or glass bowl, cover and refrigerate.
portlandpiper – Tue, 2007 – 11 – 20 19:47