Cranberry, Cherry, and Walnut Chutney
Off to Trader Joe's for dried sour cherries, which will now be 8 years in a row. I've made this annually since the recipe was 1st published in Cooking Light. Fantastically easy and flavorful, which is a blessing because you'll be making this a lot, trust me. If you can't find fresh cranberries this time of year, reduce the water and sugar to 1/2 cup each. Stir in 1 can of cranberry sauce with berries and remove from heat. Continue with directions. Serve cold, or room temperature.
Yield: 16 servings (serving size: 1/4 cup)Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | sugar |
| 1 cup | water |
| 1/2 cup | port or other sweet red wine |
| 1/4 teaspoon | ground allspice |
| 1/2 cup | dried tart red cherries |
| 1 (12-ounce) package | fresh cranberries |
| 2/3 cup | chopped walnuts, toasted |
| 1/2 teaspoon | grated orange rind |
| 1/4 teaspoon | almond extract |
| orange rind strips (optional) |
Directions:
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
Source: myrecipes.com
