Friday, December 3, 2010

Whole Cranberry Chutney

If you like your chutney with some spice, this recipe is for you.  It's sweet, it's tangy, and it's spicy all at the same time.  It was a hit at our Thanksgiving table.  Try it for Christmas dinner.

1 1/2 Tbsp olive oil
4 shallots (finely chopped)
1 1/2 Tbsp mustard seed
3/4 tsp hot pepper flakes
2 bags (12 oz each)  fresh or frozen cranberries
1 1/3 cup sugar
1 cup golden raisins
1/2 cup apple cider vinegar
2 tsp finely grated fresh ginger

Heat oil in a 3-quart heavy saucepan over moderate heat.  Add shallots, mustard seeds, and pepper flakes; cook, stirring occasionally,, until shallots aresoftened, about 4 minutes.

1 comment:

  1. I like to add one white onion (chopped) to the recipe.