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Cranberry Shallot Chutney


Course : Chutney
Serves: 24
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Ingredients:


3 cups fresh cranberries

2 large tart apples, peeled -- cored and chopped

1 1/4 cups packed brown sugar

1/3 cup raspberry vinegar

1/2 cup golden raisins

1/4 cup candied ginger -- finely chopped

1/2 teaspoon salt

1/2 teaspoon curry powder

1 teaspoon zest of one orange -- finely shredded

2 small shallots -- minced

3/4 cup chopped walnuts or pecans -- toasted
 

Preparation / Directions:


Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Makes about 4 cups.

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