Name: Cranberry Chutney (White Wine)
Yield: 4 servings
Ingredients: 2 pounds (5 1/2 cups) mango, best you can find, peeled & chopped; 1 pound (4 cups) cranberries, fresh or frozen; 1 pound (3 cups) pears, chopped; 1 cup brown sugar; 1 pound (3 cups) fresh apricots, chopped (or half volume dried); 2 tablespoons Extra virgin olive oil; 1 tablespoon fresh ginger chopped; 3 tablespoons white wine vinegar; 1 teaspoon red pepper flakes; 1 teaspoon cumin seeds, dry roasted in frying pan; 1/2 teaspoon turmeric, ground; 1 cup white wine (your choice; see headnote); 1/2 cup onion (any type), chopped

Servings: 4 persons

2 pounds (5 1/2 cups) mango, best you can find, peeled & chopped
1 pound (4 cups) cranberries, fresh or frozen
1 pound (3 cups) pears, chopped
1 cup brown sugar
1 pound (3 cups) fresh apricots, chopped (or half volume dried)
2 tablespoons Extra virgin olive oil
1 tablespoon fresh ginger chopped
3 tablespoons white wine vinegar
1 teaspoon red pepper flakes
1 teaspoon cumin seeds, dry roasted in frying pan
1/2 teaspoon turmeric, ground
1 cup white wine (your choice; see headnote)
1/2 cup onion (any type), chopped

1
In a large pot, saute the chopped onion in oil until golden. Add chopped ginger & cook one minute more. Add wine, vinegar, sugar and spices. Simmer 5 minutes.
2
Add chopped fruit and cranberries. Bring to a boil. Lower heat & simmer 8 minutes. Strain fruit & set it aside. Return the liquid to the pot.
3
Simmer liquid about 15 minutes or until it forms a syrup (probably need to watch or stay close by during this period). Return fruit to pot and simmer 3 minutes. The chutney is now done.
4
Let cool and ladle into sterilized jars. Store tightly covered 1-2 months refrigerated or up to a year in the freezer.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry Chutney (White Wine)

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