Cranberry Shallot Chutney

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Cranberry Shallot Chutney

 

3 cups fresh cranberries

2 large tart apples, peeled, cored, chopped

1 1/4 cups packed brown sugar

1/3 cup raspberry vinegar

1/2 cup golden raisins

1/4 cup candied ginger, finely chopped

1/2 teaspoon salt

1/2 teaspoon curry powder

1 orange, finely shredded, zest of

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.

Makes about 4 cups.