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Cranberry Apple Chutney Appetizer (Food Column) PDF Print E-mail

By Marilyn Harris



From the Marilyn Harris radio show every Saturday from 1-4:00 pm., `Cooking With Marilyn` on WKRC (550-AM), here`s a delicious appetizer that`s sure to please the palate.

2 C water

2 C sugar

2 large tart apples

2 tbsp molasses

12 Oz. of fresh cranberries

1 C of golden raisins

1/3 C red vinegar

2 tbsp of ginger root

2 tsp of curry powder

1 tsp of salt

½ tsp of tobassco sauce



Boil the 2 cups of water and sugar together in a heavy, small saucepan.  Stir until sugar is dissolved.  Next, stir in two tbsp of molasses.  Take two large tart apples (Granny Smith’s or All Purpose apples are best) – and peel and slice them into nicely thin slices.  Throw them into sugar mixture and bring to boil.  Turn it down to simmer and let cook uncovered for twenty minutes.  Apples will then be shiny and fork-tender.  Then add 12 oz of fresh cranberries, a cup of golden raisins and a third cup of red wine vinegar, along with two tbsp of finely minced ginger root, two tsp of hot curry powder, a tsp of salt and a half a tsp to a tsp of tobassco sauce.


Cook all of this another twenty minutes uncovered and then let cool.  Store in a covered jar – will keep for weeks in the fridge.  It’s great for a quick appetizer – good for pouring over some cream cheese or goat cheese and will spread nice over crackers for an appetizer that looks good as well as tastes just as good!


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