Cranberry Shallot Chutney

Yield: 4 cups

Ingredients

3/4 cup chopped walnuts or pecans, toasted

3 cups (12 ounces) fresh cranberries

2 large, tart apples, peeled, cored and diced into 1/2-inch cubes

1 1/4 cups packed, light brown sugar

1/3 cup raspberry vinegar

1/2 cup golden raisins

1/4 cup finely chopped candied ginger

1/2 teaspoon salt

1/2 teaspoon curry powder

Finely shredded zest of 1 orange

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

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