Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays. Ingredients:
12 ounces frozen cranberries or 12 ounces fresh cranberries, 3 cups |
2 medium gala apples, 8 ounces or 2 cups diced apples |
1 lb rhubarb, trimmed and cut into 1/2 inch pieces |
7 ounces chestnuts (from the jar is easy) |
6 ounces dried cherries (1 cup diced) |
8 ounces red onions, thinly sliced (2cups sliced) |
1 cup light brown sugar |
1/3 cup balsamic vinegar |
1/4 cup finely chopped crystallized ginger (2 ounces) |
1/2 teaspoon allspice |
1/4 teaspoon ground cardamom |
1 pinch ground cloves |
1 cinnamon stick |
2 teaspoons fresh thyme |
1 1/2 teaspoons salt |
fresh ground pepper |
Directions:
1. In a large stainless steel pot add all the ingredients.
2. Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
3. Let the chutney simmer – uncovered – for 11/2-2 hours.
4. Stirring frequently while cooking.
5. Jar and chill or process in a water bath for longer shelf life.
|
|