Cran­berry Ap­ple Chut­ney

Sunday Star - - LIFE -

Prep time: 15 min­utes To­tal time: 45 min­utes Yield: 2 cups

1 bag (12 ounces) fresh or frozen cran­ber­ries 1/4 cup wa­ter 2 large ap­ples, cored and chopped 1 1/2 cups su­gar 2/3 cup finely chopped onion 2/3 cup golden raisins 2 tea­spoons minced fresh gin­ger 1 tea­spoon Spice Is­lands Minced Gar­lic 1 tea­spoon salt 3/4 tea­spoon Spice Is­lands Ground All­spice 1/4 tea­spoon Spice Is­lands Ground Saigon Cin­na­mon 1/8 tea­spoon Spice Is­lands Ground Cloves 2/3 cup dark corn syrup 1/3 cup cider vine­gar 2/3 cup chopped pecans

In large saucepan, com­bine cran­ber­ries, wa­ter, ap­ples, su­gar, onion, raisins, gin­ger, gar­lic, salt, all­spice, cin­na­mon and cloves. Bring to boil over medium­high heat. Re­duce heat; cover, stir­ring oc­ca­sion­ally, 15 min­utes. Add corn syrup, vine­gar and pecans. Cook un­cov­ered 15 min­utes, stir­ring fre­quently.

Serve with roast turkey, pork roast or baked ham.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.