CranberryChutney!Fall fruit, nuts andginger combine toadd beautiful color,texture, and taste tothis classic side dish.Prep time: 45 minutesServes: 12-14
Ingredients – Prepare in Deep 6-Quart Saucepan• 4 cups fresh cranberries (picked over and stemmed)• 2 ½ cups sugar• 2 Granny Smith apples (peeled/cored/diced)• 2 Bosc pears (peeled/cored/diced)• 1 small yellow onion (diced)• 1 cup Golden raisins• 1/3 cup crystallized ginger (diced)• ½ cup toasted hazelnuts (skins removed)• 2 sticks cinnamon• 6 whole cloves• 1 teaspoon salt• 1 ¼ cup water
Step 1 – PrepareFruit and NutsPeel, core and finely chopfruit, nuts, onion andginger
Step 2 – Cook Cranberriesand Dissolve SugarBring water, spices, salt, sugarand cranberries to boil overmedium heatStir frequently for about 10minutes, until cranberries “startto pop”
Step 3 – Add Fruit andCook until Thick!Once cranberries begin to pop,reduce heat so mixture simmersAdd rest of fruit and stirfrequently until mixture thickens(another 10-15 minutes)Remove from heat and stir inhazelnuts.Cool to room temp – remove Cooks note: refrigerate tightly in sealed jars forcinnamon sticks and cloves up to 3 months.
Watch the Video or Connect with us atwww.TheBrownLounge.comRecipe excerpted from Diane Morgan’s “The Thanksgiving Table” http://dianemorgancooks.com/