Cranberry Shallot Chutney
condiment, indian, relishes, salsa
3 cup fresh cranberries
2 large tart apples, peeled -- cored
1 and chopped
1 1/4 cup packed brown sugar
1/3 cup raspberry vinegar
1/2 cup golden raisins
1/4 cup candied ginger -- finely
1 chopped
1/2 teaspoon salt
1/2 teaspoon curry powder
1 zest of one orange -- finely
1 shredded
2 shallots -- minced
3/4 cup chopped walnuts or pecans --
1 toasted
1 (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.
Recipe By : "Chutney & Relishes", by Lou Seibert Pappas
From: "Rooby" Date: 20 Mar 97 Mastercook Recipes (Mailing List) Ä
Yield: 24 servings