The Best Bootlegged Cranberry Chutney Recipe Ever
From Margaret Feinberg.
2 c Whole cranberries
1 1/3 c Sugar (not so healthy, but needed else the cran tart you to death. Turkey can’t save you!)
1/2 c Dried chopped figs
1/2 c Dried cherries, strawberries, cranberries, and/or blueberries
5 tbsp Apple cider vinegar
1 tbsp Water
2 tbsp Chopped red onion
1 tbsp White rum (apple juice can be substituted.)
1/2 tsp Curry powder
1/2 tsp Ground cinnamon
1/2 tsp Fresh grated ginger root
1 1/3 c Sugar (not so healthy, but needed else the cran tart you to death. Turkey can’t save you!)
1/2 c Dried chopped figs
1/2 c Dried cherries, strawberries, cranberries, and/or blueberries
5 tbsp Apple cider vinegar
1 tbsp Water
2 tbsp Chopped red onion
1 tbsp White rum (apple juice can be substituted.)
1/2 tsp Curry powder
1/2 tsp Ground cinnamon
1/2 tsp Fresh grated ginger root
Directions:
Bring all ingredients to a boil.
Reduce heat to medium and cook 18 minutes or until thickened.
Let cool before serving.
Chutney can also be used as garnish on cream cheese dolloped crackers or as condiment on leftover turkey sandwiches.
Bring all ingredients to a boil.
Reduce heat to medium and cook 18 minutes or until thickened.
Let cool before serving.
Chutney can also be used as garnish on cream cheese dolloped crackers or as condiment on leftover turkey sandwiches.
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