directions
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1
Chop onions and place in a large saucepan
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2
Cut peaches into large dice and add to the onions
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3
Mince the crystallized ginger and add to the pan along with the remaining ingredients
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4
Bring mixture to a boil and then lower heat and simmer, stirring occasionally, for 20 minutes or until all cranberries pop and mixture thickens
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5
Cool to room temperature and then refrigerate at least 12 hours and up to 3 weeks.
CURRIED CRANBERRY AND PEACH CHUTNEY
ingredients
- 1 small onion
- 1 (16-ounce) can sliced peaches, drained
- 3 slices crystallized ginger
- 1 (12-ounce) bag fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 1/2 cup red wine vinegar
- 3/4 cup sugar
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon powdered mustard
- 1/8 teaspoon ground ginger