November 17, 2010

Cranberry Apple Chutney

This chutney is easy to make and ready in minutes -- without any need to use the stove. Its flavors are more complex than traditional cranberry sauce. It yields an interesting citrusy, sweet, and slightly spiced flavor that will keep guests reaching for more.

12 oz. bag fresh cranberries, rinsed and drained
1 apple, peeled and cored (sweet, firm varieties best, such as Fuji, Braeburn, or Jonagold)
1 orange, cut into wedges, skin and peel left on
3/4 cup granulated sugar
1/2 t. salt
3/4 t. apple pie spice (can also use ginger)

Directions: Add all of the ingredients to a food processor and process until all the ingredients are incorporated, scraping down the sides occasionally. It will resemble a coarse meal. Allow to sit for a day in the fridge so that the flavors combine.

Can be made up to four days in advance.

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