As I'm serving duck for Thanksgiving, I thought it might be nice to make a cranberry chutney as well. The recipe is loosely based on my basic chutney recipe found HERE except I used cranberries and dried cherries in place of the apricots.
It doesn't make much of a photograph, but it really is quite tasty. We had some this evening with some Gouda on the freshly baked sourdough rye. It was a lovely, simple dinner.
You Will Need:
12 ounces dried cranberries
1 large red onion, chopped1 cup water
2/3 cup cider vinegar
2/3 cup packed brown sugar
3 ounces dried cherries
1 ounce crystalised ginger, chopped
2 tablespoons thyme, chopped fine
1/2 teaspoon salt
Combine in a heavy saucepan and bring to a boil. Keep stirring until sugar dissolves. Reduce heat to simmer and cook until almost all of the liquid evaporates. Keeps in fridge about a week.
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