Cranberry Chutney!

Fall fruit, nuts and ginger combine to add beautiful color, texture, and taste to this classic side dish.

Prep time: 45 minutes

Serves: 12-14

Ingredients – Prepare in Deep 6-Quart Saucepan

• 4 cups fresh cranberries (picked over and stemmed)• 2 ½ cups sugar• 2 Granny Smith apples (peeled/cored/diced)• 2 Bosc pears (peeled/cored/diced)• 1 small yellow onion (diced)• 1 cup Golden raisins• 1/3 cup crystallized ginger (diced)• ½ cup toasted hazelnuts (skins removed)• 2 sticks cinnamon• 6 whole cloves• 1 teaspoon salt• 1 ¼ cup water

Step 1 – Prepare Fruit and Nuts

Peel, core and finely chop fruit, nuts, onion and ginger

Step 2 – Cook Cranberries and Dissolve Sugar

Bring water, spices, salt, sugar and cranberries to boil over medium heat

Stir frequently for about 10 minutes, until cranberries “start to pop”

Step 3 – Add Fruit and Cook until Thick!

Once cranberries begin to pop, reduce heat so mixture simmers

Add rest of fruit and stir frequently until mixture thickens (another 10-15 minutes)

Remove from heat and stir in hazelnuts.

Cool to room temp – remove cinnamon sticks and cloves

Cooks note: refrigerate tightly in sealed jars for up to 3 months.

Watch the Video or Connect with us at

www.TheBrownLounge.com

Recipe excerpted from Diane Morgan’s “The Thanksgiving Table” http://dianemorgancooks.com/

Thanks