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Post by Loupy on May 12, 2014 16:22:44 GMT -7
Apple ChutneyRecipe courtesy of Ina Garten @ www.foodnetwork.com2012, Ina Garten, All Rights Reserved Serve with a sharp cheddar cheese on a hearty cracker. Or great to serve with pork tenderloin.
Prep: 15 min Cook: 1 hr Total Time: 1 hr 15 min Yield: makes about 3 cups Ingredients 6 Granny Smith apples, peeled, cored and half-inch diced 1 cup chopped yellow onion 2 tablespoons minced fresh ginger 1 cup freshly squeezed orange juice (2 oranges) 3/4 cup good cider vinegar 1 cup light brown sugar, lightly packed 1 teaspoon whole dried mustard seeds 1/4 teaspoon hot red pepper flakes 1 1/2 teaspoons kosher salt 3/4 cup raisins
Directions Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins. Set aside to cool and store covered in the refrigerator for up to 2 weeks.Loupy's note: Reading the reviews several people said this makes a lot. One froze the remaining chutney in serving sizes and the other canned it. Great for making for company and when having a lot of guests. Some served as an appetizer and others put it in their dressing for Thanksgiving or served it with their latkes.
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