2 cup cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
2 teaspoon grated orange peel
1 1/2 teaspoon salt
1/2 teaspoon cinnamon
1 garlic clove, minced
1/4 teaspoon dried red pepper flakes
3 cup firmly packed golden brown sugar
2 small bartlett pears, cored and diced
1 large granny smith apple, cored and diced
2 cup cranberries
1/2 cup dried currants
Directions: How to Cook Spiced Fruit Chutney
I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Gray's chutney... but then, whadoo I know?
Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.
Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving.
Bon Appetite, December, 1989. Page 76.
Posted by Stephen Ceideburg Feb 17 1990.
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