Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/4211/
Cranberry Shallot Chutney
Yield: 4 cups
Ingredients
| 3/4 |
cup |
chopped walnuts or pecans, toasted
|
|
|
| 3 |
cups |
(12 ounces) fresh cranberries
|
|
|
| 2 |
|
large, tart apples, peeled, cored and diced into 1/2-inch cubes
|
|
|
| 1 1/4 |
cups |
packed, light brown sugar
|
|
|
| 1/3 |
cup |
raspberry vinegar
|
|
|
| 1/2 |
cup |
golden raisins
|
|
|
| 1/4 |
cup |
finely chopped candied ginger
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
curry powder
|
|
|
|
|
Finely shredded zest of 1 orange
|
|
|
| 2 |
|
shallots, minced
|
|
|
Directions:
Preheat oven to 350 degrees. Place nuts on baking sheet and bake for about 7 minutes or until lightly golden. Cool completely.
Place all of the ingredients except the nuts into a large saucepan. Bring to a gentle boil and cook, uncovered, stirring occasionally, until thickened, about 20 minutes. Stir in the nuts.
Note: Store chutney in covered, sterilized jars under refrigeration. It will keep for 6-8 weeks.
Source: Chutneys and Relish, Lou Seibert Pappas
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/4211/