Category: Chutneys
Rating: 3.50
Servings: 1


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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