Cranberry Jalapeno Chutney
Love spicy food? Then you’ll love this chutney. It’s the perfect accompaniment for roast turkey and it’s really good on turkey sandwiches. Be sure to use plastic gloves when cutting the jalapenos!
Source: Carolyn DeMoranville, Massachusetts cranberry grower
Ingredients
- 8 oz. fresh or frozen cranberries
- 1 apple, peeled, cored, and cut in chunks
- 1 pear, peeled, cored, and cut in chunks
- 2 jalapenos, finely chopped
- 1 small red onion (about 1 cup), coarsely chopped
- ½ cup water
- 1 teaspoon orange zest (grated orange peel)
- 2 tablespoons orange juice
- ½ to ¾ cup sugar (depends on how sweet you like it)
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- Dash of cardamom
Directions
- Combine all ingredients in a medium saucepan over medium heat and cook for 5-10 minutes or until cranberries pop and fruit softens. Chill before serving.
Yields: 4 cups chutney
