1 orange, washed, quartered, seeded,; coarsely ground
1 medium onion, chopped
1 package cranberries (12 ounces, abo; ut 4 cups)
1 one-inch knob of fresh ginger, shre; dded
3/4 cup bourbon or scotch whisky
1/3 cup vinegar
1 1/2 cup brown sugar
1 tablespoon mustard seeds
Directions: How to Cook Cranberry Chutney
If using a processor, process orange chunks for 20 to 30 seconds; add quartered onion and process just until coarsely chopped.
Combine with remaining ingredients in a heavy saucepan. Bring to a boil; lower heat and simmer, stirring occasionally, for 25 to 30 minutes.
Flavor will improve after aging for a day or two.
S.F. Chron 11/89.
Posted by Stephen Ceideburg Feb 1 1990.
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