Recipe by Outta Here
Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts.
Top Review by Sydney Mike
This recipe had two things going for it when I saw it ~ Cranberries AND the fact that it's a chutney! Used every bit of the zest of a large orange for this ~ That & the toasted nuts & raspberry vinegar were very nice touches for this chutney! It's now on my list of gifts-to-give! Thanks for sharing! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]
- 3 cups cranberries (fresh or frozen)
- 2 large granny smith apples, peeled, cored and chopped
- 1 1⁄4 cups light brown sugar, packed
- 1⁄3 cup raspberry vinegar
- 1⁄2 cup golden raisin
- 1⁄4 cup candied ginger, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon curry powder (Madras)
- 1 orange, zest of (finely shredded)
- 2 shallots, peeled and minced
- 3⁄4 cup walnuts, toasted and chopped (or pecans)
Directions See How It's Made
- 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.
- Stir in the nuts.
- Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
- Process for 10 minutes using boiling water bath method.
- Remove jars from water and wait for the "ping" to make sure they are sealed.
- Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.