Helens Holiday Chutney Recipes

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HOLIDAY CRANBERRY CHUTNEY



Holiday Cranberry Chutney image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h15m

Yield 6 cups

Number Of Ingredients 15

1/2 cup cider vinegar
2 1/4 cups firmly packed light brown sugar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1 1/2 cups water
2 lemons, rind grated finely, pith discarded and fruit cut into sections
2 navel oranges, rind grated finely, pith discarded and fruit cut into sections
1 tart apple, peeled and coarsely chopped
6 cups fresh cranberries
1/2 cup golden raisins
1/2 cup dried apricots
1/2 cup chopped pecans

Steps:

  • In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
  • Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
  • Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 75 grams, Fat 4 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 63 grams, TransFat 0 grams

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