03 Jan

Cranberry Chutney

Lissa Coffey

Lissa Coffey

Lissa Coffey
1 pound fresh cranberries
1 cup water
2 cinnamon sticks
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt

1 cup dried apricots, chopped
1 1/2 cups white sugar
1 cup seedless grapes
1 cup chopped celery
1 large apple, chopped (unpeeled)
1/2 cocktail onions
4 lemon slices, chopped
1/2 cup raw sunflower seeds

Place first group of ingredients in a large saucepan.  Bring to a boil, lower heat, and cook until the cranberries burst open.

Add the second group of ingredients and bring to a boil.  Stir, cover, and simmer for 30 minutes.
Remove cover, and cook for an additional 15 minutes until mixture thickens.
When chutney is thick, remove the cinnamon sticks, and add the sunflower seeds.
Let cool.  Keep refrigerated.
Serves 6-8

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