Cranberry Shallot Chutney

Title:
Cranberry Shallot Chutney

Yield:
24 Servings

Categories:
Salsa,
Relish,
Chutney,
Food
day




Ingredients:





     3 c  Fresh cranberries


     2 lg Tart apples, peeled, cored


          -and chopped


 1 1/4 c  Packed brown sugar


   1/3 c  Raspberry vinegar


   1/2 c  Golden raisins


   1/4 c  Candied ginger, finely


          -chopped


   1/2 ts Salt


   1/2 ts Curry powder


     1    Orange, zest of, finely


          -shredded


     2    Shallots, minced


   3/4 c  Chopped walnuts or pecans,


          -toasted (optional)






 Place all the ingredients except the nuts in a large saucepan. Bring to a


 gentle boil and cook uncovered, stirring occasionally, until thickened,


 about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized


 jars, seal, and refrigerate. Makes about 4 cups.


 


 NOTES : Ideal for the holiday season, this ruby chutney with its intriguing


 Indian aroma complements roast turkey, pork loin, and duck. West Coast


 cookbook author Beth Hensperger adds a spoonful to a slice of pate or


 savory cheesecake. From Food Day [http://www.foodwine.com/food/foodday/]


 October 28, 1996 MC formated 10-29-96 by rooby@shell.masterpiece.com


 Recipe by: "Chutney & Relishes", by Lou Seibert Pappas Posted to MC-Recipe


 Digest V1 #528 by "Rooby" 
on Mar 20, 1997