Cranberry Chutney

Cranberry Chutney
  1. 1 (12-ounce) package fresh or frozen (don't thaw) cranberries
  2. 1 cup unsweetened pineapple juice
  3. 3/4 cup packed light brown sugar
  4. 1/2 cup golden raisins
  5. 1/2 cup apple cider vinegar
  6. 1/2 teaspoon hot red-pepper flakes
  7. 1/4 teaspoon ground cloves
  8. 1/2 teaspoon salt
  1. Combine all ingredients in a 2-quart heavy saucepan.
  2. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
  3. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop.
  1. Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.
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