Jalapeno Cranberry Chutney |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 32 |
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This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment. Ingredients:
2-1/4 cups packed brown sugar |
1-1/2 cups water |
1/2 cup white vinegar |
3/4 teaspoon curry powder |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
2 medium navel oranges |
2 medium lemons |
1 medium tart apple, peeled and chopped |
1 jalapeno pepper, seeded and minced |
6 cups fresh or frozen cranberries, divided |
1/2 cup golden raisins |
1/2 cup dried apricots, chopped |
1/2 cup chopped walnuts |
Directions:
1. In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.
3. Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 4 pints.
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