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Strawberry Blueberry Salsa
Learn how to make mouth-watering salsa at home instead of relying on the jars on aisle 11 at your local grocery store.
Cranberry-Apple Chutney
Yield: Makes about 3-1/2 cups without walnuts or 4 cups with walnuts
Ingredients:
1-1/4
cups granulated sugar
1/2
cup water
1
package (12 ounces) fresh or frozen cranberries (about 3-1/2 cups)
2
medium Granny Smith apples, cut into 1/4-inch pieces (2 cups)
1
medium onion, chopped
1/2
cup golden raisins
1/2
cup packed light brown sugar
1/4
cup cider vinegar
1
teaspoon ground ginger
1
teaspoon ground cinnamon
1/8
teaspoon ground allspice
1/8
teaspoon ground cloves
1/2
cup walnuts or pecans, toasted and chopped (optional)
Preparation:
1.
Combine granulated sugar and water in heavy 2-quart saucepan. Bring to a boil over high heat. Boil gently 3 minutes. Add cranberries, apples, onion, raisins, brown sugar, vinegar, ginger, cinnamon, allspice and cloves.
2.
Bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered, 20 to 25 minutes or until mixture is very thick, stirring occasionally. Cool; stir in walnuts. Cover and refrigerate up to 2 weeks before serving.
Note
This chutney makes a wonderful appetizer when spooned over cream cheese spread on melba rounds.
This recipe appears in:
Sweet Sauces
