Spiced Cranberry and Dried-Fruit Chutney |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Jan Schroeder of Corvallis, Oregon, writes: A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own. Ribbon-tied jars of this chutney would make a nice holiday gift. Ingredients:
2 cups fresh cranberries |
16 dried apricot halves |
1/2 cup dried blueberries |
1/3 cup (packed) golden brown sugar |
1/4 cup chopped crystallized ginger |
1/4 cup frozen concentrated cranberry juice cocktail, thawed |
1/4 cup water |
1/2 teaspoon ground cinnamon |
1/8 teaspoon cayenne pepper |
2 teaspoons balsamic vinegar |
Directions:
1. Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)
|
|