Ingredients
1 bag (12 ounce) fresh cranberries 1 cup sugar 1 cup maple syrup 1/2 cup finely chopped onion 1/2 cup (2.5oz) chopped crystallized ginger 2 tablespoons lemon juice 1 tablespoon honey Dijon-style mustard 1 teaspoon minced fresh garlic 1 teaspoon ground cinnamon 1/2 teaspoon salt
Procedure
1. Combine all ingredients in heavy medium saucepan. 2. Bring to boil on medium heat, stirring frequently. Reduce heat to low and simmer, uncovered for 10 to 15 minutes or until cranberries begin to pop and mixture thickens. Cover and refrigerate at least 2 hours to chill and allow flavors to blend. 3. Transfer chutney to a bowl and serve with roasted Butterball Turkey. Suggestions Chutney mixture can be prepared and refrigerated up to 1 week before serving
Serving Information
Serves: 8
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