Cranberry Honey Chutney
The Fresh Honey Cookbook
By Laurey Masterton
This chutney is great as a condiment with almost any meat or aged cheese.
Makes a lot. You can put it in jelly jars and refrigerate. Keep some and give the rest as gifts.
1 lb Fresh cranberries
2 ea Navel oranges
⅓ cup Golden raisins
½ tsp Ground cinnamon
½ tsp Whole cloves
½ tsp Ground ginger
½ tsp Kosher salt
½ cup Fresh apple cider
½ cup Honey – cranberry if you can find it.
½ cup Apple cider vinegar
- Trim the ends off the oranges and cut into six or eight wedges. Cut very thin slices across the wedges to make pie shaped pieces.
- Put all the ingredients into a four quart pot, and bring it to a boil. Reduce to a simmer and cook for 20 minutes with the lid on.
- Serve warm, room temperature, or cold.