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Cranberry Chutney | 1 | | lb fresh cranberries | | 2 1/2 | | cups sugar | | 1 | | cup water | | 1/2 | | teaspoon salt | | 1/2 | | teaspoon ground cinnamon | | 1/2 | | teaspoon ground cloves | | 1 | | medium onion, chopped | | 1 | | medium tart apple, peeled and cubed | | 1 | | medium pear, peeled and cubed | | 1 | | cup raisins | | 1/4 | | cup lemon juice | | 1/2 | | cup chopped walnuts | 1. | In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. | | 2. | Bring to a boil; reduce heat. | | 3. | Simmer, uncovered, for 10 minutes. | | 4. | Add the onion, apple and pear; cook for 5 minutes. | | 5. | Remove from the heat; stir in raisins and lemon juice. | | 6. | Cover and refrigerate for 8 hours or overnight before serving. | | 7. | Just before serving, stir in the walnuts. | | 8. | Serve with meat or dressing. | | |
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Pumpkin-ginger Chutney | 1. | Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary. | | 2. | Remove the cinnamon stick. | | 3. | Put in clean hot jars, seal and label when cold. | | 4. | Keep in cool dark place, once opened keep in the fridge. | |
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