Cranberry Shallot Chutney

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Cranberry Shallot Chutney

 

3 cups fresh cranberries

2 large tart apples, peeled, cored, and chopped

1 1/4 cups packed brown sugar

1/3 cup raspberry vinegar

1/2 cup golden raisins

1/4 cup finely chopped candied ginger

1/2 teaspoon each salt and curry powder

finely shredded zest of 1 orange

2 shallots, minced

3/4 cup chopped walnuts or pecans, toasted, optional

 

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. Keeps for 6 to 8 weeks.

This ruby chutney complements roast turkey, pork loin, and duck. You can also

add a spoonful to a slice of pate or savory cheesecake.

Makes about 4 cups.

 

 

 

 

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