| Cranberry-Ginger Chutney |
| Cranberry-Ginger Chutney |
I first tried this recipe during Thanksgiving in 1997
alongside a big turkey. I was skeptical at first but now its one of my all-time favorites.
Kudos to Ron Loewy and Allison Bially for the recipe. |
| Ingredients |
- 1.5 cups fresh cranberries
- 16 dried apricots, quartered
- 3/4 cup golden brown sugar (packed)
- 1/3 cup dried currants
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons cranberry juice cocktail
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
|
| Cooking
Instructions |
- Combine all the ingredients in a heavy/medium saucepan. Cook over medium
heat stirring to dissolve the sugar. Increase the heat to high and boil for approximately
3 minutes.
- Transfer to a decorative bowl to cool. Then serve.
|
| Comments |
Makes a little over a cup and a half, but that's plenty.
Remember, this is a side dish, not an entrée. |
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