CRANBERRY-APPLE CHUTNEY
(Original recipe by Salpy’s International Kitchen)
1 Lb fresh or frozen Cranberries
4 Fuji Apples, peeled and diced
2 Shallots, minced
2 Jalapeno pepper, seeded and minced
2 cloves Garlic, minced
1 Cup packed light brown Sugar
1 Cup granulated Sugar
½ Cup red-wine Vinegar
2 Tbls fresh Ginger, grated
2 Tbls Red Mustard seeds, coarsely ground
1 Tbl freshly grated lemon zest
1 Tbl freshly grated Orange zest
1 Tsp salt
Combine all ingredients in large saucepan; bring to a boil over high heat. Simmer uncovered, stirring often, until the cranberries have broken down and the mixture has thickened, 15 to 20 minutes. Let it cool completely. Ladle the chutney into clean dry jars and refrigerate
(Original recipe by Salpy’s International Kitchen)
1 Lb fresh or frozen Cranberries
4 Fuji Apples, peeled and diced
2 Shallots, minced
2 Jalapeno pepper, seeded and minced
2 cloves Garlic, minced
1 Cup packed light brown Sugar
1 Cup granulated Sugar
½ Cup red-wine Vinegar
2 Tbls fresh Ginger, grated
2 Tbls Red Mustard seeds, coarsely ground
1 Tbl freshly grated lemon zest
1 Tbl freshly grated Orange zest
1 Tsp salt
Combine all ingredients in large saucepan; bring to a boil over high heat. Simmer uncovered, stirring often, until the cranberries have broken down and the mixture has thickened, 15 to 20 minutes. Let it cool completely. Ladle the chutney into clean dry jars and refrigerate
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