INGREDIENTS
- 2 lb Gala apples (about 4)
- 1 medium onion, cut into 1-inch pieces
- 2/3 cup packed dark brown sugar
- 1/2 cup fresh orange juice
- 3 tablespoons unsalted butter, melted
- 2 teaspoons mustard seeds
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
- 2 lb Gala apples (about 4)
- 1 medium onion, cut into 1-inch pieces
- 2/3 cup packed dark brown sugar
- 1/2 cup fresh orange juice
- 3 tablespoons unsalted butter, melted
- 2 teaspoons mustard seeds
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
- Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
- Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Blend to get a smoother texture. Serve chutney warm or at room temperature.
Cooks' note:
Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.
- Put oven rack in upper third of oven and preheat oven to 400°F. 3Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
- Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Blend to get a smoother texture. Serve chutney warm or at room temperature.
Cooks' note:
Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.
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