Essential Cranberry Chutney
|Cranberries||1 Pound (Fresh Or Frozen)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Onion||1 Medium, chopped|
|Tart apple||1 Medium, peeled, cubed|
|Pear||1 Medium, peeled, cubed|
|Raisins||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes.
Add the onion, apple and pear; cook for 5 minutes.
Remove from the heat; stir in raisins, lemon juice and peel.
Cover and refrigerate for 8 hours or overnight.
Just before serving, stir in the walnuts.
Serve with cooked pork chops or roast turkey or chicken