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Cranberry Chutney
Ingredients
1 bag (12 ounces) fresh cranberries
I medium orange peeled, tough membrane removed, chopped
¼ c orange juice
½ c local honey
½ c golden raisins or dried cranberries (I like to do half and half)
1 large golden delicious apple, chopped
1 tbsp apple cider vinegar
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
1 tbsp orange zest
Method
Combine all ingredients in a large saucepan; bring to a boil
Reduce heat to simmer
Stirring occasionally for 5-8 minutes or until cranberries begin to burst
Mash with potato masher to pop any cranberries that are still whole
Remove from heat and allow to cool
Serve chilled or warm
Pairs wonderfully with turkey and ham
Use as a topping for Brie and serve with crackers
Top whole wheat crostini rounds with laughing cow cheese and chutney
Try as a topping for ice cream and top with granola
Recipe yields about 4 cups chutney
