Cranberry Chutney
The kitchen smelled delightful while I made a new holiday favorite of mine - Cranberry Chutney.
Here is the recipe and the look of it from beginning to end:
4 cups fresh cranberries
2 cus packed light brown sugar
1 medium granny smith apple, diced
3/4 cup white vinegar
3/4 cup mixed candied fruit (like you put into fruit cakes)
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground mustard
1/4 tsp. ground cloves
1. Combine in a saucepan.
2. Bring to a boil and then lower heat and simmer until slightly thickened about 20 minutes.
3. Cool and refrigerate until serving. This chutney keeps for months and just gets more flavorful. Always keep refrigerated.
Oh delightfully delicious! I love this chutney as a side with turkey and dressing. We first had it at our dear friends home last Thanksgiving and I have recorded the recipe into my FAMILY RECIPE KEEPER under holiday recipes. It is a keeper for me.
