Friday, November 20, 2009

Cranberry-Ginger Chutney

Chutney is sweet and savory.  Use it as a glaze for roasts or a spread for sandwiches.  For special occasions, serve chutney with cheese and crackers as an appetizer.

Traditional cranberry sauce gets a healthy dose of ginger and dried fruit in this lightly sweetened chutney.  This is great with the tur
key and helps to lighten the heaviness of the rest of your Thanksgiving menu.  

1 bag (12 oz) cranberries
1 cup brown sugar
1/2 cup dried apricots (chopped)
1/2 cup raisins
1/4 cup cider vinegar
1 tsp ground ginger
1 small onion (finely chopped with the Pampered Chef Food Chopper)
1 clementine or small orange (peeled, seeds discarded, and finely chopped)
1/2 tsp salt

In a 3 quart saucepan, combine cranberries, brown sugar, apricots, raisins, vinegar, ginger, onion, clementine and 1/2 tsp salt.  Heat to boiling on high.  Reduce heat to low and simmer, uncovered, 30 minutes or until mixture thickens, stirring occasionally.

Spoon chutney into serving bowl; cover and refrigerate until well chilled, at least 4 hours or up to 1 week.

This usually gets mixed reviews - not everyone likes it, but some just love it!  It's great with your turkey on Thanksgiving day, or it makes a great addition to a turkey sandwich - try it.

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