Spiced Cranberry And Dried-Fruit Chutney Recipe - Cooking Index
Spiced Cranberry And Dried-Fruit Chutney Recipe - Cooking Index
Jan writes: "A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own."
Courses: Sauces| 2 cups | 186g / 6.6oz | Fresh cranberries |
| 16 | Dried apricot halves | |
| 1/2 cup | 118ml | Dried blueberries |
| 1/3 cup | 53g / 1.9oz | Golden brown sugar - (packed) |
| 1/4 cup | 36g / 1.3oz | Chopped crystallized ginger |
| 1/4 cup | 23g / 0.8oz | Frozen concentrated cranberry |
| Juice cocktail - thawed | ||
| 1/4 cup | 59ml | Water |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| 2 teaspoons | 10ml | Balsamic vinegar |
Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)
This recipe yields 2 1/2 cups.
Source:
Bon Appetit, December 2004
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