This comes from a cookbook I found at the library, "How to Peel a Peach and 1001 Other Things Every Good Cook Needs to Know" by Perla Meyers. The author says it is good with turkey, duck and pork, as well as with French toast, pancakes and crepes. You may can this for longer storage, if you like. I have made a similar recipe to this one last year, but I didn't care for that one, so this year I'll try this one.
My Private Note
Units: US | Metric
- 3 (12 ounce) packages fresh cranberries
- 3 semiripe golden delicious apples, peeled, cored, and cubed
- 1 1/2 cups golden raisins
- 1 1/2 cups sugar
- 2 tablespoons finely grated orange zest
- 3 inches cinnamon sticks or 2 teaspoons ground cinnamon
- 2 tablespoons minced fresh ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/3 cup Cointreau liqueur (optional)
- 1Place all ingredients except the liqueur in a large non-reactive saucepan. Bring to a boil; reduce the heat to low and simmer, uncovered, stirring often, until the mixture thickens, about 25 minutes.
- 2Remove the saucepan fromt he ehat, stir in the liqueur, and let the chutney cool to room temperature. Cover and refrigerate overnight. Serve lightly chilled.
- 3REMARKS: The chutney will keep in the refrigerator, in tightly covered jars, for 6 months or longer. You may also "pack" the chutney in hot sterilized pint jars, leaving 1/2-inch head space, and process them for 20 minutes. (She recommends doubling the recipe if you wish to can this chutney.).
Browse Our Top Chutneys Recipes
You Might Also Like...View All Chutneys Recipes
Nutritional Facts for Cranberry, Ginger, and Orange Chutney
Serving Size: 1 (112 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 160.0
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.3 mg
- Total Carbohydrate 41.8 g
- Dietary Fiber 4.4 g
- Sugars 32.2 g
- Protein 0.8 g