This video shows how to serve cranberry chutney in tiny mini pumpkins flooding the market during the Halloween time. All you need to do is to bake them and scrape out the seeds and fill cranberry chutney inside. The chutney and pumpkin flavor blend is amazing.
Apple cider vinegar
1 Cup (16 tbs)
Finely chopped onion
3⁄4 Cup (12 tbs)
Chopped peeled ginger
1⁄4 Cup (4 tbs) (Fresh)
Finely grated lemon peel
2 1⁄2 Teaspoon
Finely grated orange peel
2 1⁄2 Teaspoon
1 , broken in half
Dried crushed red pepper
12 Ounce (1 Bag)
Golden brown sugar
1 1⁄4 Cup (20 tbs) (Packed)
3 Large, peeled, cored, cut into 1-inch cubes (Firm Variety)
1 Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.
2 Boil mixture until reduced to 1½ cups, about 10 minutes.
3 Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
4 Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces.
5 Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.
Halloween season is back and you see lot of those mini pumpkins, want to try out something different with those? Then take a look at this simple and easy mini pumpkin recipe. Watch the video to see how the chef scrapes the pumpkin seeds out and fill it with cranberry chutney then few minutes in the oven and you are ready with an absolutely innovative side dish!