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Cranberry Chutney

1 Golden Delicious apple -- peeled and cored and cut in 8 pieces
1 medium onion -- coarsely chopped
1 navel orange -- cut in 2-inch pieces
1/2 cup white vinegar
1 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon cumin
1/4 teaspoon ground cloves
1 bay leaf
12 ounces fresh cranberries -- (3-cups)
1/2 cup dried currants


In a food processor, chop the apple, onion, and orange. Set aside.


In a Dutch oven or deep pot, combine the vinegar, sugar, cinnamon, cumin, clove, and bay leaf, and bring to a boil over medium-high heat. Add the chopped fruit and onion mixture, cranberries, and currants. Reduce the heat, and simmer until the cranberries are soft, about 30 minutes. Spoon the hot chutney into sterilized glass jars, cover immediately with 2-part canning tops, cool, and refrigerate. Or store in a plastic container, in the refrigerator, until ready to use. Keeps 2 weeks in plastic, up to 2 months in glass jars. Makes 4 cups.


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