Jalapeno Cranberry Chutney
TOTAL TIME: Prep: 15 min. Cook: 1 hour
YIELD: 4 pints.
This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment.
Ingredients
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2-1/4 cups packed brown sugar
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1-1/2 cups water
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1/2 cup white vinegar
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3/4 teaspoon curry powder
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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2 medium navel oranges
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2 medium lemons
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1 medium tart apple, peeled and chopped
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1 jalapeno pepper, seeded and minced
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6 cups fresh or frozen cranberries, divided
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1/2 cup golden raisins
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1/2 cup dried apricots, chopped
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1/2 cup chopped walnuts
Directions
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1.
In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
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2.
Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.
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3.
Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months.
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