Cranberry Chutney - KOTA Territory News

Cranberry Chutney

1 large apple, Granny Smith preferred, cored and diced
1 medium lemon
1 c fresh orange juice
3 c fresh cranberries
3 TB white wine vinegar
1/2 c sugar
1/4 tsp salt
1/8 tsp cayenne pepper
pinch of ground cinnamon
pinch of ground cloves

Peel 8 to 10 thin slices from the rind of the lemon, then cut off ends and slice lemon and cut into thin triangles.

Pour orange juice and cranberries into 3-qt saucepan and place on medium-high heat. Add remaining ingredients and stir. Cover pan and bring to boil over high heat. Stir and reduce heat to medium, then cook covered for about 5 minutes. Uncover pan, reduce heat and simmer for another 5 minutes, until consistency is thick. Adjust seasoning as needed, and then cool to room temperature before serving.

Serve with chicken, turkey or pork.

Makes 2 1/2 cups.