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Cranberry Walnut Chutney

Part 3 of 3 part series “Fresh Cranberry Sauces”. Click here for Part 1, click here for Part 2.

Chutney is on my bucket list, a cooking challenge I want to surmounted. From the Indian word chatni, Chutney is ‘a sauce or relish of east Indian origin, often compounded of sweet and sour ingredients, as fruit and herbs,

with spices and other seasonings.’ It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

This Cranberry Walnut Chutney is sweet with a little allspice. The chopped walnuts, almond extract and dried cranberries add chewy, nutty texture and taste. This is a crowd pleaser and an easy introduction for Thanksgiving diners that may not be familiar with chutney. It’s excellent with roast turkey.

For more information about yield and serving suggestions, click here.


Cranberry Walnut Chutney

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Yield: 1 ½ cups, about 8 Servings | Difficulty: Easy

The Sauce
1 ½ cups (6 oz) fresh Cranberries ;)
1/4 cup Dried Cranberries
1/2 cup Sugar
1/2 cup Water
1/8 tsp Allspice
¼ tsp Salt
1/3 cup chopped Walnuts
1/4 tsp Orange Zest
1/8 tsp Almond Extract

Preparation Instructions
1. In a small sauce pan, combine fresh and dried cranberries, sugar, water, allspice and salt. Bring to a boil and then simmer for 15 minutes or until fresh cranberries burst and sauce thickens.

2. Remove from heat and stir in walnuts, zest and extract.

3. Serve at room temperature or chill. Garnish with a walnut half. Serve with roast turkey, chicken or pork.

;) Cranberries—Wash and sort cranberries discarding any that are soft.

Dish Designer
• Exchange dried cranberries for dried cherries.

Inspiration—Martha Stewart
sauces over under and through

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