Cran­berry Ap­ple Chut­ney

The Sentinel-Record - - WHAT'S COOKIN' IN HOT SPRINGS... -

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

•1 bag (12 ounces) fresh or frozen cran­ber­ries


•2 large ap­ples, co red and chopped

•11/2 cups sugar

•2/3 cup fine ly chopped onion

•2/3 cup golden raisins

•2 tea­spoons minced fresh gin­ger

•1tea­spoon Spice Is­lands Minced Gar­lic

•1tea­spoon salt

•3/4tea­spoon Spice Is­lands Ground All spice

•1/4tea­spoon Spice Is­lands Ground Saigon Cin­na­mon

•1/8tea­spoon Spice Is­lands Ground Cloves

•2/3 cup dark corn syrup

•1/3 cup ci der 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 medium-high 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.

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