Sunday, November 14, 2010

Cranberry, Cherry Chutney

This festive fruit chutney is rich and sweet like the Port wine it's cooked in.

Serve alongside turkey, ham or pork.

1 cup sugar
1 cup water
1/2 cup Port wine
1/4 tsp ground allspice
1/2 cup tart dried cherries
12 ounce pkg of fresh cranberries
2/3 cup finely chopped walnuts, pecans or almonds
1/2 tsp orange peel grated
1/4 tsp almond extract

Combine first four ingredients in a medium saucepan; bring to boil.  

Add cherries, and cook for 1 minute.  Sir in cranberries; bring to boil again.

Reduce heat and simmer for about 20 minutes, or until the cranberries have popped, and mixture has thickened.  Remove from heat, and stir in nuts and almond extract.

Cover, and chill to ready to serve.

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