Dried Cranberry and Apple Chutney
This sweet and sour chutney is a perfect accompaniment to roast chicken or turkey. Try serving it as an alternative to the classic cranberry sauce. It is also wonderful on sandwiches or with cheese and crackers.
1 cup dried cranberries
1 small onion, chopped
½ cup water
1/3 cup cider vinegar
½ cup sugar
½ teaspoon dried rosemary
½ teaspoon freshly ground pepper
1 large Granny Smith apple, peeled, cored and chopped
In a medium saucepan simmer the cranberries, onion, water, vinegar, sugar and rosemary, covered, stirring occasionally for 5 minutes.Add the apple and pepper and simmer uncovered for 10 minutes or until slightly thickened. Let cool. The chutney keeps in an airtight container in the refrigerator for up to 2 weeks.
Makes about1-1/2 cups
From Leslie Glover Pendleton