Warehouse Market Recipes
https://www.warehousemarket.com/Recipes/Detail/4211/
Cranberry Shallot Chutney
Yield: 4 cups
Ingredients
| 3/4 | cup | chopped walnuts or pecans, toasted | |
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| 3 | cups | (12 ounces) fresh cranberries | |
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| 2 | large, tart apples, peeled, cored and diced into 1/2-inch cubes | ||
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| 1 1/4 | cups | packed, light brown sugar | |
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| 1/3 | cup | raspberry vinegar | |
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| 1/2 | cup | golden raisins | |
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| 1/4 | cup | finely chopped candied ginger | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | curry powder | |
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| Finely shredded zest of 1 orange | |||
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| 2 | shallots, minced | ||
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Directions:
Preheat oven to 350 degrees. Place nuts on baking sheet and bake for about 7 minutes or until lightly golden. Cool completely.
Place all of the ingredients except the nuts into a large saucepan. Bring to a gentle boil and cook, uncovered, stirring occasionally, until thickened, about 20 minutes. Stir in the nuts.
Note: Store chutney in covered, sterilized jars under refrigeration. It will keep for 6-8 weeks.
Source: Chutneys and Relish, Lou Seibert Pappas
Please note that some ingredients and brands may not be available in every store.
Warehouse Market Recipes
https://www.warehousemarket.com/Recipes/Detail/4211/
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