Grandma Fannie made this delicious chutney recipe every year and brought it to both Rosh Hashanah and Thanksgiving dinners when our family would get together to celebrate the holidays. The combination of flavors - sweet and tarte - along with the consistency and crunch - makes this a wonderful, colorful addition to festive holiday meal. Serve in a beautiful glass bowl with a silver serving spoon to further enhance the aesthetic of your table. You can prepare several days in advance and use with any leftovers.
INGREDIENTS
4 cups fresh cranberries
1 cup water
2 1/2 cups sugar
1/2 tsp salt
2 sticks cinammon
6 whole cloves
1 cup plumped raisins (soaked)
1 apple, wahed, cored, thinly sliced
1/2 cup sliced celery
1 pear, washed, cored, thinly sliced
1 small onion, thinly sliced
grated rind of 1 lemon
1/2 cup walnuts
DIRECTIONS
- Place first set of ingredients in a saucepan and cook over medium heat until the cranberries POP. Be careful, as once it starts to boil, it can boil over quickly and make a mess of the stove top!
- Add the second set of ingredients (raisins through the walnuts) and simmer for 5-10 minutes
NOTE: Chutney can be covered and stored in the refrigerator for at least a week. It's great with left-over turkey.
YIELD: 1 large bowl of chutney, enough for at least 10 people
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