Saturday, November 26, 2011

Make Cranberry Peach Chutney...It's Yumm-O On Poultry and Pork

I know I've not posted much lately between getting ready to move Dec. 13th and holiday's in between life has been a wee bit hectic.  You know what that's like ;-)  I've been giving homemade jam and relishes away as gifts and so far everyone has been very pleased with their goodies.

Let's get started on making this chutney.  

What You Need
  •  2 cups cranberries 
  • 1 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup finely chopped onion
  • 1/2 raisins (I use golden raisins)
  • 1 1/2 teaspoons of ginger.
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of pure ground cinnamon
  • 1/8 teaspoon of ground cloves 
Let's Make It! (Makes 3 1/2 cup servings)

In a 2 quart saucepan over medium high heat, bring all ingredients, except peaches to a boil.  Reduce heat; simmer, stir it occasionally for about 10 minutes.  Remove from heat and let cool for 5 minutes.  Stir in peaches and pour into clean glass containers with covers.  Keep refrigerated until ready to serve.  It will keep in fridge for 14 days and goes wonderful with turkey, chicken and pork.  We love it with grilled pork chops a lot.

Until next time, see you around the kitchen,

Thanks for visiting and do come back soon!

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