Cranberry Shallot Chutney

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.

• Ready In: 45 mins
• Serves: 12
• Yields: 4 half-pint jars

Ingredients

• 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

1. Place all the ingredients except the nuts in a large saucepan.
2. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
3. Stir in the nuts.
4. Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
5. Process for 10 minutes using boiling water bath method.
6. Remove jars from water and wait for the "ping" to make sure they are sealed.
7. Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.