The Best Cranberry Chutney |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best. Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy. Thank you to Chef Sydney Mike for pointing out my error. Ingredients:
1 (12 ounce) bag fresh cranberries |
1/2 cup sugar |
1 cup golden raisin |
1 cup walnuts, chopped |
1/2 cup dates |
1 teaspoon orange rind, grated |
1 teaspoon lemon rind, grated |
1 orange, juice of |
1 lemon, juice of |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/2 teaspoon allspice |
Directions:
1. Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
2. Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
3. Stir in raisins just before serving.
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