Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple-Cranberry Chutney
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- #26168
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
2 cups peeled, chopped Rome apples
1 cup cranberries
1/4 cup golden raisins
2 tablespoons brown sugar
1 tablespoon grated orange rind
2 tablespoons cider vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
directions
Combine all ingredients in a non-aluminum saucepan.
Place over high heat and bring to a boil, stirring constantly. Reduce heat and simmer uncovered 15 minutes or until apples are tender. Cool.
Put in food processor and pulse once or twice until combined and of the desired consistency. Serve chilled.
added by
ravinwulf
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
April 5, 2010
Made this because my husband does not care much for pork which I love. Says it's too dry. This solves the problem. Used on baked Semi-boneless ham instead of usual basting receipe. Was fantastic!!!
The color and texture were great and the flavor was wonderful. However the tartnes was formidable. I would suggest increasing the sugar by 1/4 cup.