Recipe Archives->Preserving->Cranberry Chutney 09

CRANBERRY CHUTNEY
8 servings
                                                                                 
12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice, preferably fresh
1/2 cup chopped dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey or maple syrup, to taste

Place all the ingredients except the honey in a deep saucepan and
bring to a simmer. Cook over low heat with the lid slightly ajar
for 20 to 25 minutes, or until the liquid is mostly absorbed.

Add honey to taste and simmer uncovered for another 5 to 10 minutes
until thick.  Let the chutney cool to room temperature, then store
in a sterilized jar, tightly covered but not sealed. Refrigerate
until needed. Before serving, bring to room temperature.

Printable version: cranberry-chutney09.txt.