Fruited Cranberry Chutney

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In a quest to do something different with cranberries for the holiday table this is what I came up with.
I wish I had some great story of how this recipe was passed down from generation to generation, but I don’t.


It came to be because I was trying to use up leftover fruit….. and it turned out DELICIOUS!
Here is how I did it:

  • 1 cup of fresh or frozen cranberries
  • 1 apple – peeled, cored and diced
  • 1 cup of pineapple chunks
  • 1/2 – 3/4 cups of chopped pecans
  • zest and juice of one naval orange
  • 2 tablespoons of pure maple syrup

Place all ingredients in a 1 1/2 quart crock pot as listed.
Place the lid on and cook on low for 4 – 6 hours or on high for 2 – 3 hours. You are looking for the fruit to start to break down.

Now remove the lid and let continue cooking until it’s reduced to preferred thickness.

This is best if made a couple of days in advanced and refrigerated. That will allow time for all the flavors to marry and fully develop.
Serve as an accompaniment to your holiday dinner.

P.S. The leftovers were really good with some greek yogurt and a drizzle of honey for breakfast…. just sayin’!

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