Wednesday, December 2, 2009

Cranberry Apple Chutney

This "chutney" (cranberry sauce!) was a hit at our Thanksgiving table. We also sold it for treats at school to teachers to pretend like they made their own, and even our principal came by after to compliment on it.
This is so good we were eating it with a spoon, on top of our turkey, straight from the fridge, and wherever else! We were thinking how good it would be on a turkey sandwich, but it didn't make it that far:) This would be great for any meal!
Cranberry Apple Chutney

Makes about 2.5 cups

1 cup cranberry juice
2/3 cup fresh cranberries
2/3 cup chopped granny smith apples
Juice from ½ of a lemon
1/3 cup dried apricots, coarsely chopped (optional--use more apples or cranberries otherwise)
2/3 to 1 cup sugar
¼ tsp salt
1/8 tsp red pepper flakes
½ cup chopped walnuts, lightly toasted

Combine juice, apples, lemon juice, sugar, salt, and red pepper flakes in a heavy saucepan. Bring to a boil, then reduce heat to simmer for 5 minutes. Add cranberries and apricots and simmer until thickened and with a syrup consistency, about 15 more minutes. (add in up to 1/3 cup more sugar here if necessary) Stir in chopped walnuts.
mashed together from a variety of sources, starting with Epicurious

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