|
Cranberry
Chutney
If your only experience with cranberries has been in sweet, jelled
sauces, this spicy chutney will provide a welcome change of pace
for your grown-up palate.
- 12 ounces fresh cranberries
- 1 cup peeled, diced apple
- 1 cup orange juice
- 1/2 cup chopped dried apricots
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 to 4 tablespoons maple syrup, to taste
Place all the ingredients except the honey in a deep, heavy saucepan
and bring to a simmer.
Cook over low heat with the lid slightly ajar for 20 to 25 minutes,
or until the liquid is mostly absorbed.
Add syrup to taste and simmer uncovered for another 5 to 10 minutes
until thick.
Let the chutney cool to room temperature, then store in a sterilized
jar, tightly covered but not sealed.
Refrigerate until needed.
Before serving, bring to room temperature.
Serves 8.
Per Serving: Calories: 97; Total Fat: 0; Protein: 1 gram; Carbohydrate:
23; grams; Cholesterol: 0 grams; Sodium: 2 milligrams
|
