Spiced Cranberry and Dried-Fruit Chutney
Jan Schroeder of Corvallis, Oregon, writes: "A great thing about my job is that I get to do a lot of cooking. I work for the berry industry and one of my duties is developing recipes. I often get ideas from local chefs, but it's also rewarding to see what I can come up with on my own."
Ribbon-tied jars of this chutney would make a nice holiday gift.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/2 cups
American
Condiment/Spread
No-Cook
Christmas
Cranberry
Spice
Fall
Winter
Edible Gift
Bon Appétit
Oregon
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 teaspoons balsamic vinegar
- 1/2 cup dried blueberries
- 2 cups fresh cranberries
- 1/4 cup chopped crystallized ginger
- 1/3 cup (packed) golden brown sugar
- Carbohydrate 64 g(21%)
- Fat 1 g(1%)
- Fiber 5 g(22%)
- Protein 1 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 24 mg(1%)
- Calories 249
Preparation Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)
Preparation Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)
