Jalapeno Cranberry Chutney
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
- 2-1/4 cups packed brown sugar
- 1-1/2 cups water
- 1/2 cup white vinegar
- 3/4 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 medium navel oranges
- 2 medium lemons
- 1 medium tart apple, peeled and chopped
- 1 jalapeno pepper, seeded and minced
- 6 cups fresh or frozen cranberries, divided
- 1/2 cup golden raisins
- 1/2 cup dried apricots, chopped
- 1/2 cup chopped walnuts
Reviews
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This makes a whole lot of chutney- might try to half it next time. 1 jalapeno didn't add any heat at all- would deff suggest 2 peppers. Also it tasted too sweet for me, I will deff cut back on the sugar and spice content. With a little tweaking this would be better for me... but I will try it again
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