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Sunday, October 31, 2010

How to Make Apple Raisin Cranberry Chutney

Apple, apricot and cranberry chutneyImage by checkmihlyrics via Flickr

Before we know it, Thanksgiving and Christmas will be here and that means lots of family meals. Meals are a great way to pull the family together and enjoy delicious food, laughter and love.

 This Chutney uses a lot of my favorite holiday ingredients together in a way that makes it a versatile side dish, chilled or served warm over ice cream you just can't beat it's distinctive holiday flavor.


 * 5-8 peeled, chopped, or sliced Granny Smith Apples
 * 2 cans of Whole Cranberry, Cranberry Sauce
 * 1 cup of golden Raisins
 * 1 cup of Orange Juice
 * Margarine
 * 1 cup of shredded coconut (optional)
 * 1 cup of crushed Walnuts or Pecans
 * 1/2 tsp. nutmeg
 * 1 tsp. cinnamon
 * 1/2 cup sugar

 Soak your golden raisins overnight in one cup of orange juice. This plumps them up and makes them have an extra layer of flavor for the chutney.
 Peel, slice and dice your apples. I prefer Granny Smith, however Macintosh will also work here. The key is to have apples that are firm, stand up to heat and not overly sweet.
 In a large skillet, melt several tablespoons of margarine over medium heat. Do not over heat the margarine. Add your diced apples and saute until the apples soften to the texture you would find them in an apple pie.
 Add raisins with orange juice to the apples and heat through. Stir slowly and keep an eye on the heat. Add all remaining ingredients, cranberry sauce, nuts, spices, sugar, and coconut. Stir and heat through so that the canned whole cranberries break down and mix well with all other ingredients.
 This yummy recipe is a great topping on home baked breads, ice cream, as a new side dish with roasted chicken and turkey, or baked ham. Chilled or warm, it is delicious either way.

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