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Home Cooking

Apple Cranberry chutney - delish recipe

prunefeet | Nov 5, 200606:57 PM    

I have been meaning to post this recipe...thing is, I don't remember where I got it, it may well be from one of you! Anyway, if so, I'm not trying to take credit, honest! But it's really really good.

Apple-Cranberry Chutney
Makes about 4 cups

1 Tablespoon veg oil
1 medium onion, chopped fine (about a cup)
2 medium garlic cloves, minced or put through a press (about 2tsp)
3 cups cranberries, picked over and chopped course
2 large golden delicious apples (about 1 lb), peeled, cored and cut into 3/8 inch cubes
1 cup packed light brown sugar (I usually use dark brown)
1/4 cp golden raisins (I usually use regular)
1 Tablespoon cider vinegar
1/2 teaspoon salt

Heat oil in medium nonreactive saucepan over medium-high heat until shimmering but not smoking, about 2 minutes; add onion & cook, stirring occassionally, until softened and beginning to brown a bit, about 5 minutes. Add garlic and cook stirring contstantly until fragrant, about 30 seconds. Add remaining ingredients and cook, stirring constantly until the mixture releases moisture and is boiling, about 4 minutes; reduce heat to low, cover and simmer, stirring occassionally, until apples are tender, 20-25 minutes. Cool to room temperature before serving. (Can be refrigerated in airtight container up to 2 weeks; bring to room temperature before serving).

This is much more than the sum of it's parts. The combination of sweet and savory is really wonderful.

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