Winning Cranberry Chutney |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 28 |
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Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario Ingredients:
3 cups fresh or frozen cranberries |
1 cup chopped dried apricots |
1/2 cup chopped dates |
1/2 cup chopped onion |
1/2 cup cider vinegar |
1/2 cup light corn syrup |
3/4 cup packed brown sugar |
1 tablespoon grated orange peel |
3/4 cup orange juice |
1/2 teaspoon ground mustard |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
Directions:
1. In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped.
2. Chill. Serve as an accompaniment to turkey or pork. Yield: about 3-1/2 cups.
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