12 oz. bag fresh cranberries 1 cup golden raisins 1 cup sugar 2/3 cup brown sugar 1 tbsp. cinnamon 1 1/2 tsp. ground ginger 1 1/2 tsp. ground cloves 1 cup water 1 medium onion, chopped 1 tbsp. lemon juice 1 medium apple, cored and chopped 3 tbsp. creamed horseradish 1 tbsp. Dijon-style mustard
Combine cranberries, raisins, sugars, cinnamon, ginger, cloves and water in a large saucepan. Cook for 15 minutes until cranberries pop and mixture thickens. Stir in onion and apple. Simmer 15 more minutes. Let mixture cool. Place in serving bowl. Stir in horseradish and mustard. Cover and chill. Garnish with fresh mint sprigs. Serving suggestion: As an appetizer, place some of the chutney over cream cheese and serve with your favorite crackers or serve as an accompaniment for your holiday turkey and ham.
Ken Oliver, "Cooking With Ken." E-mail questions: firstname.lastname@example.org
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