Wednesday, November 21, 2012

Cranberry Chutney

This is an older recipe but it is a simply delicious complement to Thanksgiving dinner.

12 ou. bag fresh cranberries
1 cup sugar
3/4 cup water
1 large apple, diced
2 tsp. cinnamon
1 tsp ginger
1/4 tsp ground cloves
orange zest if desired

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer, stirring mixture. After the berries pop (I help them along by mashing them against the side of the pot) and the mixture has thickened slightly, remove from heat and let cool completely. Chill.


S. Dionne Moore is the author of the LaTisha Barnhart series of cozy mysteries:Murder on the Ol' BunionsPolly Dent Loses Grip and Your Goose is Cooked. Fun reads with lots of family, food, and attitude. Like LaTisha, S. Dionne loves to cook, and healthy recipes are a plus.

1 comment:

  1. Sandra, I make the same chutney. We love it! Although I must confess, we like the canned cranberry sauce too. They are usually right beside one another on our table.

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