Recipes

CURRIED CRANBERRY AND PEACH CHUTNEY
  • Ingredients
  • 1 small onion
  • 1 (16-ounce) can sliced peaches, drained
  • 3 slices crystallized ginger
  • 1 (12-ounce) bag fresh or frozen cranberries
  • 1/2 cup fresh orange juice
  • 1/2 cup red wine vinegar
  • 3/4 cup sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon powdered mustard
  • 1/8 teaspoon ground ginger
Directions
  1. Chop onions and place in a large saucepan
  2. Cut peaches into large dice and add to the onions
  3. Mince the crystallized ginger and add to the pan along with the remaining ingredients
  4. Bring mixture to a boil and then lower heat and simmer, stirring occasionally, for 20 minutes or until all cranberries pop and mixture thickens
  5. Cool to room temperature and then refrigerate at least 12 hours and up to 3 weeks.


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