Wednesday, October 20, 2010

Recipe: Cranberry Chutney

Photo by Emily Clack

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Cranberry Chutney

12 ounces fresh or frozen cranberries
1 cup sugar
¼ cup brown sugar
¾ cup water
1 apple, chopped
1 ½ teaspoons of pumpkin spice
1 teaspoon of ground ginger

Cream Cheese

Combine the first seven ingredients in a saucepan and bring to a boil.  Stir the mixture continuously and reduce heat.  Simmer for 15-20 minutes until apple is tender and mixture thickens.  Cool.  Serve over cream cheese with crackers.
You could also use it to make Baked Brie in place of the raspberry jam. 

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