Free Recipe Cranberry Shallot Chutney
Recipe Type: Free Salsa Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 24
Ingredients for Cranberry Shallot Chutney Recipe
3 c Fresh cranberries
2 lg Tart apples, peeled, cored
-and chopped
1-1/4 c Packed brown sugar
1/3 c Raspberry vinegar
1/2 c Golden raisins
1/4 c Candied ginger, finely
-chopped
1/2 ts Salt
1/2 ts Curry powder
1 Orange, zest of, finely
-shredded
2 Shallots, minced
3/4 c Chopped walnuts or pecans,
-toasted (optional)
Cranberry Shallot Chutney Preparation
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. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Makes about 4 cups. NOTES : Ideal for the holiday season, this ruby chutney with its intriguing Indian aroma complements roast turkey, pork loin, and duck. West Coast cookbook author Beth Hensperger adds a spoonful to a slice of pate or savory cheesecake. From Food Day [http://www.foodwine.com/food/foodday/] October 28, 1996 MC formated 10-29-96 by rooby@shell.masterpiece.com Recipe by: Chutney & Relishes , by Lou Seibert Pappas Posted to MC-Recipe Digest V1 #528 by Rooby <MsRooby@sprintmail.com> on Mar 20, 1997
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