Cranberry Chutney

cranberryChutney

By Chef Aura R. Whitman, owner of Naturally at Berkshire Organics

Yields 3 cups

1 bag fresh cranberries
8 ounces strawberry lemonade, apple cider or fruit juice of your choice
6 ounces fresh raspberries, strawberries or fruit of your choice
½ cup sugar
1/8 teaspoon cinnamon

Combine all ingredients in a nonreactive saucepan. Bring to a boil until some cranberries start to burst.

Reduce heat to simmer, stir occasionally, cook uncovered for 20–25 minutes, until cranberries are soft. Taste and add additional sugar to taste.

Note: This chutney can be served warm or at room temperature to accompany most meats and poultry. It can also be used to complement other dishes like the two of those that follow. Keeps refrigerated 1 week.

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