Apple, Cranberry, and Walnut Chutney
This is excellent with duckling, chicken, and, of course, turkey. It's easy to make, and can be frozen.
INGREDIENTS | SERVES 16
- ½ cup finely chopped shallots
- 2 tablespoons canola oil
- 2 cups cranberries, fresh or frozen, washed and picked over if fresh
- 2 tart medium apples, peeled, cored, and chopped
- ½ unpacked cup brown sugar, or to taste
- ¼ cup cider vinegar
- 2 ounces water
- 1 teaspoon orange zest
- ½ teaspoon ground coriander seed
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup walnut pieces, toasted
In a large, heavy saucepan, cook the shallots in oil until softened.
Mix everything but the walnuts in with the shallots. Cook, stirring, until berries have popped and the sauce has become very thick, about 10–15 minutes.
Cool, and stir in toasted walnut pieces. Store in the refrigerator, or freeze.
PER SERVING: Calories: 74 | Protein: 1 g | Carbohydrates: 10 g | Fat: 3.9 g | Saturated Fat: 0.3 g | Cholesterol: 0 mg | Sodium: 75 mg | Potassium: 70 mg | Phosphorus: 19 mg | Calcium: 12 mg | Fiber: 1 g | Exchanges: ½ Fruit, 1 Fat | Gluten Free
Fruit and Pepper
Try putting some pepper on watermelon, cantaloupe, or honeydew melon. You'll find that peppery chutneys and salsas make an excellent accompaniment to all kinds of dishes.
