|
Ingredients
|
Quantity
|
|
Cranberries
|
3 cups
|
|
Tart apples – peeled, cored and chopped
|
2 large
|
|
Packed brown sugar
|
1 ¼ cup
|
|
Raspberry vinegar
|
1/3 cup
|
|
Golden raisins
|
½ cup
|
|
Candied ginger – finely chopped
|
¼ cup
|
|
Salt
|
½ tsp
|
|
Curry powder
|
½ tsp
|
|
One orange – finely shredded zest of
|
|
|
Shallots – minced
|
2
|
|
Chopped walnuts or pecans – toasted
(optional)
|
¾ cups
|
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.
NOTES: Ideal for the holiday season,
this ruby chutney with its intriguing Indian aroma complements roast turkey,
pork loin, and duck. West Coast cookbook author Beth Hensperger adds a spoonful
to a slice of pate or savory cheesecake. From Food Day
