Cranberry Chutney

I adore this stuff, it’s just as good with pork as it is poultry!

• 1 cup water
• 3/4 cup white sugar
• 1 (12 ounce) package fresh cranberries (I buy them on sale and freeze them, they keep fine for chutney)
• 1 cup apples - peeled, cored and diced.
• 1/2 cup port wine (ruby red) - Do NOT skip this!
• 1/2 - 3/4 cup raisins or sultans
• 1/2 teaspoon cinnamon.. please, please use Vietnamese cinnamon.  Such a difference!
• 1/4 teaspon ground ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon cloves

In a medium saucepan combine the water and the sugar.  Bring to a boil over medium heat.  Add the remaining ingredients and bring back to a boil, then simmer gently for 10 minutes, stirring frequently.

Pour mixture into a mixing bowl.  Place plastic wrap direclty onto the surface of the chutney.  Cool to room temperatures and serve or refrigerate.  It’s best served at room temperature.

Comments

[Karen Langseth]

Your recipe looks wonderful....am going to try it for christmas.