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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Store leftover chutney in an airtight container in the refrigerator up to a week. Serve it with fried turkey, roasted pork tenderloin, or grilled pork chops. Ingredients:
1 cup water |
3/4 cup sugar |
3 cups fresh cranberries (12 oz.) |
1 pink grapefruit, peeled, seeded, and chopped |
1 orange, peeled, seeded, and chopped |
1 granny smith apple, peeled and diced |
1 anjou pear, peeled and diced |
1 1/2 cups mixed dried fruit |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/8 teaspoon salt |
Directions:
1. Bring 1 cup water to a boil over medium heat; add sugar, stirring until dissolved. Reduce heat to medium-low; stir in cranberries and remaining ingredients, and simmer, stirring constantly, 10 minutes. Remove from heat, and let cool.
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