Cranberry Chutney (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 small shallot, finely chopped |
2 granny smith apples, peeled, cored, and diced |
2 teaspoons chopped fresh thyme leaves |
1/2 cup golden raisins |
3 cups frozen cranberries |
1/2 lemon, zested and juiced |
1/2 cup fresh orange juice |
2 tablespoons sugar |
Directions:
1. Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.
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