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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (20502)	11/18/2007 10:18:15 AM
From: Oral Roberts	Read Replies (2) \| Respond to of 25073

I made this yesterday as my start on the Thanksgiving meal. I also wanted to make it ahead as it's a new recipe and I wanted to make sure it was good. It was outstanding! It was so good I thought I would share in case anyone else was tempted. I give it an A+ and if the rest of my meal behaves like this it will be the Thanksgiving that will be talked about for years to come:) Cranberry Chutney 4 cups cranberry 2 1/2 cups sugar 8 whole cloves 2 cinnamon sticks 1t salt 2 Granny Smith apples, pealed, cored and cut into 1/2" chunks 2 Bosc pears, pealed, cored and cut into 1/2" squares 1 small yellow onion diced 1 cup golden raisins 1/3 cup diced crystallized ginger 1/2 cup whole hazelnuts, toasted, skins removed and halved Set oven to 375 and toast hazelnuts until golden brown. 12 to 15 minutes. Remove from oven and when cool enough to handle rub between paper towels removing as much skin as possible and then cut in halves and set aside. In a 6 quart sauce pan add the cranberries, 1 1/4 cup water, sugar, cloves, cinnamon sticks and salt. Over medium heat bring to a boil stirring frequently to dissolve sugar. Cook until cranberries start to pop, 10-12 minutes. Set heat to a simmer and stir in the apples, pears, onion, raisins and ginger. Continue to cook stirring often until thick, 10-15 minutes more. Remove from the heat and stir in the hazel nuts. Remove cinnamon sticks and allow to cool. Store in a glass jar with tight lid in refrigerator for up to 3 weeks. Makes 2 quarts.