| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Chutney, Canned, Fruit, Lisa |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Granny Smith apple; peeled and chopped |
| 12 |
oz |
Fresh cranberries |
| 1 |
md |
Onion; finely chopped |
| 1/4 |
c |
Raisins; seedless |
| 2 |
tb |
Triple Sec |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Cider vinegar |
| 3/4 |
ts |
Mustard seed; crushed |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
| 3 |
|
Jalapenos; with seeds (or to taste), chopped |
| 1/2 |
c |
Pecans; chopped |
INSTRUCTIONS
Combine all ingredients except jalapenos and pecans in a stainless steel
pot. Bring the mixture to a boil, stirring constantly. Reduce the heat and
simmer uncovered for 20 minutes, stirring frequently. The cranberries will
pop and the apples become tender and the mix will thicken.
Remove from the heat and process in a food processor. Use the pulse button
so that you get a chunky texture, don't overprocess.
Add the jalapenos and pecans. If you are serving it now, allow it to cool,
then chill it in a covered bowl. If canning, return the mixture to the heat
and fill the jars for processing. (Process 15 minutes in a boiling water
bath.)
Makes around 2 pints.
Per serving: 808 Calories; 22g Fat (24% calories from fat); 8g Protein;
144g Carbohydrate; 0mg Cholesterol; 572mg Sodium
NOTES : The pH of the chutney is approximately 3.4, making it suitable for
canning. If canned, the jalapenos will lose their heat; add ground dried
chile to maintain pungency.
Recipe by: Lisa, Tallahassee
Posted to MC-Recipe Digest V1 #946 by shade <liveoak@polaris.net> on Dec 6,
1997
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