Apple Chutney with Dried Cranberries

Title:
Apple Chutney with Dried Cranberries

Yield:
1 Servings

Categories:
Fruits,
Condiments




Ingredients:





     2 ts Garlic; minced


     1 c  Onions; minced


     5 c  Tart apples; peeled and dice


   1/2 c  Light-brown sugar; firmly pa


     6 tb White wine vinegar


   1/4 ts Dry mustard


   1/4 ts Ginger; ground


   1/4 ts Allspice; ground


   1/4 ts Cloves; ground


   1/4 ts Red pepper flakes






 ds Salt 3/4 c Dried cranberries 1 tb Cornstarch; mixed with 2 tbs ; cold


 water Recipe by: Los Angeles Times - Prodigy Put garlic, onions, apples,


 sugar, vinegar, mustard, ginger, allspice, cloves, red pepper flakes and


 salt in 1 1/2-quart non-reactive saucepan. Bring to boil over high heat.


 Simmer, uncovered, until apples are tender, about 10 to 12 minutes,


 stirring occasionally. Add cranberries and cornstarch mixture to pan. Stir


 well to combine. Cook until cranberries are plumped and mixture is


 thickened, about 3 minutes. Refrigerate 2 days before serving. Can be


 refrigerated up to 1 month, or frozen as long as 2 months. Serve chilled,


 or at room temperature. Makes 3 cups.


 


 By Abby Mandel Copyright Los Angeles Times


 Posted to MC-Recipe Digest V1 #813 by Nancy Berry 
on


 Sep 28, 1997