Apple Cranberry Chutney
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The "secret" ingredient of our popular Turkey Sandwich. This takes some time to simmer slowly but will fill your kitchen with a
wonderful aroma. The recipe makes about 2 pints plus a little. Store in airtight jar and refrigerate. Keeps well for up to a month.
Makes a great Christmas gift!
3 lg. Red onions, peeled and diced
3 large tart apples, peeled and diced
1 medium clove garlic, minced
olive oil (@ 2-3 Tbls.)
1 cup Red Wine
1 cup Red Wine vinegar
2 cups brown sugar
1 cup dried currants
1 bag Frozen Cranberries
1 cinnamon stick
1 Tbls. yellow mustard seed
1 teas. Allspice
½ teas. Cayenne pepper
In a large, heavy bottomed stainless or enameled pot with at least a 3 quart capacity heat 2 Tbls. of olive oil . Add the garlic and stir briefly. Add diced onions and apples. Stir over medium heat until they begin to "sweat" turn heat down and cook slowly until onions and apples begin to caramelize.
Turn heat up to medium, stir to evaporate any remainig liquid and pour wine and vinegar in all at once. Stir to deglaze the pan.
Add remaining ingredients and cook slowly, stirring occasionally, until the mixture is thick. 30-40 minutes.
Cool and store in refrigerator.
