Cranberry-Golden Raisin Chutney
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Martha Stewart Living, November 2008
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Yield Makes 3 1/2 cups
Serves 10 to 12
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Ingredients
- 1 ounce (2 tablespoons) unsalted butter
- 1/4 cup finely chopped shallot (1 medium shallot)
- 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
- 1 cup golden raisins
- 12 ounces fresh cranberries
- 2 sprigs fresh thyme
- 2 strips (2 inches each) lemon zest
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
Directions
- Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.
- Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)
Cook's Note
Make-ahead tip: Make the chutney up to one week in advance, and chill.
This was just ok for me and did not have that glossy chutney look to it. It's appearance and mouth feel are a bit mushy from the apple. Won't make again.