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| Cranberry Chutney: Ready to be cooked! |
By popular demand I pop by the ole Young Grasshopper to share this AWESOME Cranberry Chutney recipe.
I love this stuff, sweet and tangy.
This recipe makes 6 Pints plus 1 1/2 pint. Great gifts.... I use it on sandwiches, on Brie [try it in a baked Brie.... YUM] on Crostini and of course on the Thanksgiving table.
WHAT YOU NEED:
6 Golden Delicious apples, peeled & chopped [chunky --see picture above]
4 bags cranberries, rinsed
3 cups light brown sugar
1 cup champagne vinegar
1 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
WHAT YOU DO:
Throw it all in a large pan, toss to coat the fruit with the sugar/spices and then heat over medium heat. Simmer, stirring occasionally, for 25-30 minutes.
I then "sorta can" it.... I use Mason jars and fill hot and invert for a couple minutes to seal. It will last for months in refrigerator [but not REALLY canned].
4 bags cranberries, rinsed
3 cups light brown sugar
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| Cranberry Chutney Brie Bites |
1 cup champagne vinegar
1 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
WHAT YOU DO:
Throw it all in a large pan, toss to coat the fruit with the sugar/spices and then heat over medium heat. Simmer, stirring occasionally, for 25-30 minutes.
I then "sorta can" it.... I use Mason jars and fill hot and invert for a couple minutes to seal. It will last for months in refrigerator [but not REALLY canned].
HAPPY THANKSGIVING ALL!
Be Thankful every day <3
