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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Cherry-Apple Chutney: Replace the fresh cranberries with pitted tart cherries. Replace the dried cranberries with dried cherries. Add 3 tablespoons frozen apple juice concentrate.
In a large stainless steel saucepan, combine the fresh cranberries, apples, onions, brown sugar, dried cranberries, coffee, vinegar, lemon rind and red-pepper flakes. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently for 15 to 20 minutes, or until almost all of the liquid has evaporated.
Remove from the heat and stir in the juice concentrate and mint.
Pour the chutney into hot, scalded preserving jars, leaving 1/8" headspace. Wipe the rims clean, attach the lids and tightly screw on the caps. Invert the jars for 10 seconds. Cool on a wire rack. Store in the refrigerator.
Cranberry juice concentrate is sold in aseptic packages in most supermarkets. It is different from frozen cranberry juice concentrate. Look for it on supermarket shelves rather than in the freezer case.
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