delicious recipes | print / cut / add (4x6 size)

Dried Cranberry and Apple Chutney Special thanks to Vicky Bryant Ingredients Note: This is a “do ahead” recipe and needs to be made at least 2 days before using. Will keep in the refrigerator for 1 month and can be frozen for 2 months. Mixture #1 Pinch of salt 3/4 Cup dried Stoneridge Orchard Dried Cranberries 1 TBS cornstarch 2 TBS cold water Mixture #2 2 tsp. minced garlic 1 Cup minced onions 5 Cups tart apples, peeled and diced (Granny Smith) 1 Copyright 2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com for more recipes Ingredients continued Mixture #3 1/2 Cup light brown sugar 1/4 Cup plus 2 TBS white wine vinegar (or 6 TBS) 1/4 tsp. each dry mustard, ground allspice, ground ginger, red pepper flakes, ground cloves 2 Copyright 2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com for more recipes Preparation 1. Blend Mixture #1's ingredients together 2. Bring Mixture #2's ingredients to a boil over high heat in a non-reactive pan. 3. Mix in Mixture #3's ingredients and simmer for 10-12 minutes uncovered or until apples are tender stirring occasionally. Add Mixture #1 to pan and cook until Stoneridge Orchard Cranberries have plumped up (should take about 2-4 minutes). Makes 3 cups Can be served either at room temperature or chilled 3 Copyright 2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com for more recipes