Cranberry Chutney
- Kid-friendly
- Heart-healthy
- Low sodium
- Low fat
Cranberries make a lively and pretty chutney, perfect as a tart and sweet accompaniment to curries, roasts (especially pork or poultry) or savoury pies, such as Venison Tourtière. The optional fenugreek gives the chutney a pleasant hint of bitterness.
Ingredients
- 2 cups (500 mL) fresh cranberries or frozen cranberries
- 1 large onion, chopped
- 1 apple, peeled and shredded
- 1/2 cup (125 mL) packed brown sugar
- 1/4 cup (60 mL) cider vinegar
- 2 tsp (10 mL) finely grated gingerroot or 1/2 tsp/2 mL ground ginger
- 1/4 tsp (1 mL) each ground cinnamon, ground cloves, nutmeg, black pepper, cayenne pepper and salt
- 1/4 tsp (1 mL) fenugreek seeds (optional)
Preparation
In saucepan, combine cranberries, onion, apple, sugar, vinegar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and fenugreek (if using), and ½ cup/125 mL water. Stir and bring to boil. Reduce heat, cover and simmer on low, stirring occasionally, until thickened to jam-like consistency, about 45 minutes.
Makes about 2-1/2 cups (625 mL).
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