cranberry dried fruit chutney extraordinaire
(2 ratings)
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Many families are not that crazy about cranberry sauce-- they open a can, and slop it in a dish. I love cranberries, and for years have made various homemade cranberry sauces and chutneys. This is one of the best. So good... serve it all year round, not just on Thanksgiving, but it is darned good for the special Turkey Day holiday (or Christmas, or Easter--great with ham, etc.). Hope you like it! It is WAAAAY better than the canned stuff!
(2 ratings)
yield
8 serving(s)
prep time
50 Min
Ingredients For cranberry dried fruit chutney extraordinaire
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1 cwater
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1 cwhite sugar (or 1/2 cup white and 1/2 cup brown sugar)
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1 pkg12 oz. each fresh cranberries
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1large orange, peeled and finely chopped (remove as much white membrane as possible)
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1apple, cored and finely chopped
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1pear, cored and finely chopped
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1 cchopped mixed dried fruit (apricots, pineapple, sour cherries, apples, peaches, etc.)
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1 cfinely chopped pecans
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1/2 tspeach of salt and ground nutmeg
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1 tspground cinnamon
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1 Tbspbutter (or oleo)
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1/4 tspfresh, minced ginger or powdered ginger
How To Make cranberry dried fruit chutney extraordinaire
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1In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, ginger, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
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2Remove from heat, and let cool to room temperature. Store in refrigerator for up to 8 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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