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| Cranberry Chutney with Pumpkin Bread |
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| Chopped Granny Smith Apple |
makes 2 to 3 pints
1 cup orange juice
3 cups fresh cranberries (One 12 oz. bag)
1 orange, seeded and finely chopped
1 tart apple, cored and minced
12 dried apricots, chopped (I used 2 cans drained and chopped)
1 1/4 cups honey ( I added an additional 1 Cup of sugar to sweeten it some)
1/2 teaspoon ground cardamom or 1/4 tsp nutmeg and 1/4 tsp cinnamon
1/2 Cup Pumpkin Seeds (Optional)
Combine the orange juice, cranberries and chopped orange in a large, non-reactive pot. Bring to a simmer and let cook until the cranberries begin to burst.
Add the apple, apricots, honey and cardamom and cook for approximately 20 minutes, until the orange rinds are tender and it has thickened.
Once it has reached a consistency you like, remove it from the heat. Should you want to can it, pour chutney into prepared jars. Remove air bubbles, wipe the rims and apply lids/bands. Process in a boiling water canner for 10 minutes.
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| Chutney simmering to reduce liquids |
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| 3 Pints of Cranberry Chutney with Pumpkin Seeds |
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