Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Serrano Ginger Cranberry Chutney 2 to 3 serrano chiles, stems removed, chopped or substitute jalapeno chiles 1 1/2 cups fresh cranberries 16 dried apricots, quartered 3/4 cup light brown sugar 2 tablespoons minced ginger 2 tablespoons orange juice 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice freshly ground black pepper Combine all the ingredients in a heavy saucepan. Cook the mixture over medium heat, stirring continually to dissolve sugar. After the sugar is dissolved, increase heat to high and boil 3 minutes. Transfer the chutney to a serving bowl and cool. Makes 1 1/2 cups. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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