Cranberry-Walnut Chutney
Deanne
ingredients
- 1 1/2 c cranberries
- 2/3 c brown sugar
- 1/2 c chopped dates
- 1/3 c chopped celery
- 1/3 c diced apple
- 1 T chopped candied ginger
- 1 T fresh lemon juice
- 1/2 onion, finely chopped
- 1/4 c water
- 1/4 c walnuts chopped
directions
In non-reactive saucepan combine all ingredients. Bring to boil, then reduce heat to medium low and cook uncovered for 20-25 minutes or until thickened. Let cool and serve at room temperature. Cover and refrigerate for up to 2 weeks.
notes
Serve with various cheeses such as blue cheese, stilton or a sharp cheddar and a variety of crackers.
Source: Deanne
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