Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney

Submitted by Rita1652

"This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Yields: 8 cups

ingredients

• 12 ounces frozen cranberries or 12 ounces fresh cranberries, 3 cups
• 2 medium gala apples, 8 ounces or 2 cups diced apples
• 1 lb rhubarb, trimmed and cut into 1/2 inch pieces
• 7 ounces chestnuts (From the jar is easy)
• 6 ounces dried cherries (1 cup diced)
• 8 ounces red onions, thinly sliced (2cups sliced)
• 1 cup light brown sugar
• 1⁄3 cup balsamic vinegar
• 1⁄4 cup finely chopped crystallized ginger (2 ounces)
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon ground cardamom
• 1 pinch ground cloves
• 1 cinnamon stick
• 2 teaspoons fresh thyme
• 1 1⁄2 teaspoons salt
• fresh ground pepper

directions

1. In a large stainless steel pot add all the ingredients.
2. Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
3. Let the chutney simmer – uncovered – for 1½-2 hours.
4. Stirring frequently while cooking.
5. Jar and chill or process in a water bath for longer shelf life.