How to Make a Holiday Chutney

For me the only thing better than those delicious meals from all of that holiday cooking is the leftovers. Somehow, roasted turkey tastes even better in a sandwich than it does when it’s served as a main course, particularly when it’s combined with a great tasting chutney. Chutney is simply a relish made from fruit, spices and herbs. This recipe for cranberry apple chutney makes the most of two of the season’s shining stars—cranberries and apples. The recipe is simple. We’ll start with the fruit first. Combine three and a half cups of fresh cranberries, one tart apple, like a granny smith finely chopped. Two oranges, the wedges of one and the juice of the other. A half a cup of golden raisins and one chopped medium yellow onion. The nice thing about this recipe is that you can combine everything in one sauce pan. Now with the body of the chutney in place, I’m ready to add the sugar and spices. Start with one cup of brown sugar and then a fourth of a teaspoon of each of the following spices: cloves, ginger, allspice and white pepper and then half a teaspoon of salt. Let this come to a boil, stirring often for about 20 minutes. After this cools, I’ll keep it in the refrigerator and when served on a sour dough roll or bread with roast turkey, the flavor is out of this world. From the garden, I’m Allen Smith.

Now, if you’d like more information on this topic or other information. Just check out my website, pallensmith.com.


Transcription by: Scribe4you Transcription Services