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Apple Chutney With Dried Cranberries
2 ts Garlic; minced
1 c Onions; minced
5 c Tart apples; peeled and diced
1/2 c Light-brown sugar; firmly packed
6 tb White wine vinegar
1/4 ts Dry mustard
1/4 ts Ginger; ground
1/4 ts Allspice; ground
1/4 ts Cloves; ground
1/4 ts Red pepper flakes
3/4 c Dried cranberries
1 tb Cornstarch mixed with 2 tbs cold water
Put garlic, onions, apples, sugar, vinegar, mustard, ginger, allspice, cloves, red pepper flakes and salt in 1 1/2-quart non-reactive saucepan. Bring to boil over high heat. Simmer, uncovered, until apples are tender, about 10 to 12 minutes, stirring occasionally. Add cranberries and cornstarch mixture to pan. Stir well to combine. Cook until cranberries are plumped and mixture is thickened, about 3 minutes. Refrigerate 2 days before serving. Can be refrigerated up to 1 month, or frozen as long as 2 months. Serve chilled, or at room temperature. Makes 3 cups.
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