Recipe by Bea Gassman
"Crystallized ginger makes this special!"
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dried apricots, finely chopped
firmly packed dark brown sugar
Granny Smith apple - peeled, cored and diced
fresh lemon juice
finely chopped crystallized ginger
crushed red pepper flakes
This is exceptional and easy to prepare. I modified it slightly in two ways: 1) added 1 tsp salt to temper the sweetness and make it more a true chutney and 2)pureed 3/4 of the mixture to make it more suitable for spreading on crusty bread or crackers with herbed brie. It was a hit with my holiday guests and made an excellent gift for the neighbors.
LOVE THIS! Only change I made (we all make changes even though we love a recipe!)...I use orange juice instead of water to boil cranberries and dried apricots. Just adds 1 more layer to the flavor! I've also used dates instead of raisins.
Pretty good, the spicy flavor makes it different.
My family loves this recipe. I don't like raisins, so I use dried cherries. It's great.
Combined this with another chutney recipe I have. I didn't use an apple and I put in chili covered dried mango in place of the apricots. I also added some cider vinegar and chopped jalapenos.
This definitely has some "zing"!! I served this throughout the 2008 holiday season to rave reviews from several dinner parties.
This is my favorite recipe. I make this every year for both Thanksgiving and Christmas, and it's always a hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Cranberry Chutney
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 64
** Calories from Fat: < 1
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