Alison’s Cranberry Chutney
- Details
This cranberry chutney is a cheerful and tasty delight. For anyone who remembers fondly the childhood thrill of a colorful canned fruit cocktail, get ready to re-live it. The chutney is easy to make and comes together in a snap with popping cranberries, crunchy celery and almonds with a topping of lemon zest. A melange of flavor and texture, this chutney does justice to the intensity of the cranberries by mixing it in good company. Serve it alongside your holiday meal and make extra! It is great on turkey sandwiches and freezes well.
Alison’s Cranberry Chutney
Ingredients
Instructions
- Combine the onion, raisins, apple, pear, celery and salt in a large bowl.
- In a large saucepan, combine the cranberries, water, sugar, cinnamon and cloves. Cook on medium high heat, stirring occasionally, until the cranberries begin to "pop," about ten minutes.
- Lower heat to medium, add the fruit and vegetable mixture, and cook for another fifteen minutes, stirring occasionally.
- Remove from heat and gently fold in the almonds and lemon zest.
- Allow to cool, then remove the cinnamon sticks and refrigerate. Serve with holiday dinner and on Turkey sandwiches. A nice topping on plain yogurt or oatmeal. Freezes well.
This recipe brought to you by World Spice Family Favorites. Thanks, Alison!
Umami Apple Pie
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Get Your Sausage-Making on with Chorizo Bomb!
World Spice Merchant’s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …
Hibiscus Margarita
Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …
Ancho-Espresso Dry Rub
As the World Spice Cookbook Club gears up for grilling season, we’re taking a peek inside the June 2016 selection for our monthly Meet & Eat. Marinades, Rubs, Brines, Cures & Glazes is an impressive compendium …
Marble Tea Egg
The March 2017 Cookbook Club Meet & Eat selection Phoenix Claws and Jade Trees by Kian Lam Kho takes the mystery out of Chinese home cooking. Full of step-by-step basic cooking methods and techniques, this book also provides an …
Leave a Comment