Thinking about Thanksgiving already? This chutney is great to serve with leftover turkey, on sandwiches or year round but it enhances Thanksgiving dinner menu as well.
Chutney
Ingredients
- 1 cup orange juice
- 3 cups fresh cranberries
- 1/4 tsp. salt
- 1/4 tsp. cayenne
- 3 tbs white wine vinegar
- 1/2 cup sugar
- 1 apple
- 1 medium lemon
Directions
- Halve and core the apple and cut into small pieces. It’s about 1 1/2 cups.
- Take 10 or so thin strips of peel from the lemon with a zester or paring knife, then trim off the ends and cut the lemon lengthwise into quarters. Cut each quarter into thin (1/4-inch) triangles.
- Pour orange juice and cranberries into 2 or 3-quart saucepan and set over medium-high heat.
- Add the apple and lemon pieces, the strips of lemon peel, vinegar, and seasonings, and stir all together. Cover the pan and bring to the boil over high heat.
- Stir up ingredients, reduce the heat to medium, and cook covered for about 5 minutes, until all the cranberries have burst.
- Uncover the pan, reduce the heat, and simmer for5 minutes, until the chutney is thick. Stir in small amounts more vinegar, sugar, salt, or cayenne.
- Cool to room temperature before serving. The chutney will keep in the refrigerator several weeks, or longer if you freeze it.
