Cranberry, Port, Pear & Apple Chutney

Makes about 6 cups

Serve with roasted duck, goose,poultry, pate & pork roasts, chops, cheeses and chicken & turkey sandwiches.

3 cups coarsely peeled chopped Cortland apples

3 cups fresh cranberries

3 cups peeled chopped bosc pears

1 ½ cups packed light brown sugar

½ cup white raisins

1 ½ cups of water

½ cup cider vinegar

1 1/4 tsp fresh finely minced ginger

1 tsp ground allspice

3/4 tsp ground cloves

¼ tsp sea salt

 ¼ cup Villa Manodori balsamic vinegar or Ruby port

Combine all ingredients in large pot and cook over med to high-heat till mixture begins a gentle boil. Stir occasionally.

Reduce heat and simmer uncovered, continue stirring . Cook until fruit is tender around 30- 35 minutes. Chutney will be a thick consistency like jam and fruit tender.

Cool and store in covered containers in refrigerator lasts for several months.

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One Response to “Cranberry, Port, Pear & Apple Chutney”

  1. Barbeque Sauce – How to Make a Quick Barbeque Sauce for Chicken » Barbeque Sauce Recipes Says:

    […] Cranberry, Port, Pear & Apple Chutney « Recipes From The Gypsy Kitchen […]

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