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Receta Hot Cranberry Apple Chutney
by Global Cookbook

Hot Cranberry Apple Chutney
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Ingredientes

  • 2 med Granny Smith apple, peeled and minced
  • 12 ounce Fresh cranberries
  • 1 med Onion, finely minced
  • 1/4 c. Raisins, seedless
  • 2 Tbsp. Triple Sec
  • 2 Tbsp. Brown sugar
  • 2 Tbsp. Cider vinegar
  • 3/4 tsp Mustard seed, crushed
  • 1/4 tsp Grnd cloves
  • 1/4 tsp Grnd nutmeg
  • 1/4 tsp Grnd cinnamon
  • 3 x Jalapenos, with seeds (or possibly to taste), minced
  • 1/2 c. Pecans, minced

Direcciones

  1. Combine all ingredients except jalapenos and pecans in a stainless steel pot. Bring the mix to a boil, stirring constantly. Reduce the heat and simmer uncovered for 20 min, stirring frequently. The cranberries will pop and the apples become tender and the mix will thicken.
  2. Remove from the heat and process in a food processor. Use the pulse button so which you get a chunky texture, do not overprocess.
  3. Add in the jalapenos and pecans. If you are serving it now, allow it to cold, then refrigerateit in a covered bowl. If canning, return the mix to the heat and fill the jars for processing. (Process 15 min in a boiling water bath.)
  4. Makes around 2 pints.
  5. NOTES : The pH of the chutney is approximately 3.4, making it suitable for canning. If canned, the jalapenos will lose their heat; add in grnd dry chile to maintain pungency.