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CHUTNEY, RELISHES & CRANBERRY SAUCE:
Cranberry Chutney
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Cranberry Chutney |
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Adds a fancy
flair to pork tenderloin for an autumn dinner party...
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½
cup |
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cider vinegar |
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2 ¼
cups |
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firmly packed light brown sugar |
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¾
tsp |
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curry powder |
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½
tsp |
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ground ginger |
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¼
tsp |
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ground cloves |
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¼
tsp |
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ground allspice |
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½
tsp |
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cinnamon |
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2
medium |
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lemons, rind grated, pith discarded,
fruit chopped |
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2
medium |
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naval oranges, rind grated, pith
discarded, fruit chopped |
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1
medium |
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apple, peeled and chopped |
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6
cups |
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fresh cranberries |
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½
cup |
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golden raisins |
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½
cup |
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chopped dried apricots |
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½
cup |
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chopped walnuts |
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1 |
In large
saucepan, combine vinegar, sugar, curry powder,
ginger, cloves, allspice, cinnamon and 1 ½ cups
water and bring to a boil. Add the lemon rind
and sections, the orange rind and sections and
the apple. Simmer for 10 minutes. |
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2 |
Add 3 cups
of cranberries, raisins and apricots and simmer
30-40 minutes. |
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3 |
Add 2 cups
of cranberries and simmer for 10 minutes. |
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4 |
Stir in the
remaining 1 cup of cranberries and the walnuts
and simmer for 15 minutes. |
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5 |
Transfer to
a bowl and let cool. Cover and chill overnight,
or for up to two weeks. |
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Cooking Tips |
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*The "pith" is the
white bitter layer that lies between the outer peel and
the flesh of the fruit. |
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