Alexis's Cranberry Chutney
Cranberry chutney with extra fruit and spices
Ingredients
- 2 cup dark brown sugar, packed
- 1½ cup raisins
- 1 orange, peel and pith removed
- 1 lemon, peel and pith removed
- 1 can pitted dark sweet cherries, drained
- ½ cup distilled white vinegar
- ½ stick cinnamon
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg, freshly grated
- 1 pound fresh cranberries, washed
Instructions
- Combine all ingredients except cranberries in a large, heavy saucepan.
- Bring mixture to boil over medium heat, stirring frequently.
- Reduce heat and simmer 10 minutes.
- Add cranberries and simmer until they pop, crushing berries against side of pan as they cook, about 5 more minutes.
- Cover and refrigerate until cold. Can be stored up to one month in refrigerator.
Notes
This recipe does double-duty as a side dish condiment and as an appetizer. As a condiment, it is simply served as is. As an appetizer, heat a portion of chutney in the microwave until steaming, then pour it over a wedge of brie and serve with water crackers.
It's also delicious smeared on some toasted wheat bread, piled with roast turkey and a little stuffing - for seasoning.