Fall Fruit Chutney

Name: Fall Fruit Chutney
Ingredients: 2 tablespoons chopped walnuts; 2 cups fresh or frozen cranberries; 1/4 cup firmly packed brown sugar; 1/2 cup water; 2 tablespoons apple cider vinegar; 1 Bosc pear, chopped; 1/2 Granny Smith apple, chopped; 1/2 cup chopped celery; 3 tablespoons golden raisins; 1 1/2 teaspoons grated fresh ginger; 1 teaspoon ground cinnamon; 1 1/2 teaspoons grated orange rind

12 ingredients

2 steps

Ingredients

2 tablespoons chopped walnuts
2 cups fresh or frozen cranberries
1/4 cup firmly packed brown sugar
1/2 cup water
2 tablespoons apple cider vinegar
1 Bosc pear, chopped
1/2 Granny Smith apple, chopped
1/2 cup chopped celery
3 tablespoons golden raisins
1 1/2 teaspoons grated fresh ginger
1 teaspoon ground cinnamon
1 1/2 teaspoons grated orange rind

Directions

1

Bake walnuts in a shallow pan at 350° for 5 minutes or until toasted.
2

Bring cranberries, brown sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat; boil, stirring often, 3 minutes or until cranberries pop. Stir in walnuts, vinegar, and next 6 ingredients; reduce heat, and simmer 20 minutes or until apple and pear are soft. Remove from heat; stir in orange rind. Cover and chill.