Cranberry Shallot Chutney

posted by Southern 11-05-98 1:30 PM

Cranberry-Shallot Chutney

3 cups fresh cranberries (12 ounces)
2 large tart apples, peeled, cored, chopped
1 orange, finely shredded zest only
2 shallots, minced
1-1/4 cups brown sugar, packed
1/4 cup candied ginger, finely chopped (1 ounce)
1/2 cup golden raisins
1/3 cup raspberry vinegar
1/2 teaspoon curry powder
1/2 teaspoon salt
3/4 cup pecans or walnuts, chopped and toasted, if desired (3 ounces)

Combine all ingredients (except nuts) in large saucepan. Bring to a gentle boil. Cook uncovered until thickened (about 20 minutes), stirring occasionally. Stir in nuts.

Ladle into hot sterilized jars. Seal and refrigerate jars.

Makes about 4 cups. Keeps for 6 to 8 weeks.

SOURCE: Lou Seibert Pappas, “Chutneys & Relishes” (San Francisco: Chronicle Books, 1995), recipe posted at Global Gourmet’s FoodDay

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