Tuesday, November 16, 2010

Cranberry Chutney




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1 Package (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon cayenne pepper
1 Teaspoon cumin
Instructions:
In medium saucepan, over high heat, combine cranberries, vinegar and sugar; bring to a boil.
Reduce heat to medium-low and add nutmeg, cinnamon, cayenne, and cumin
Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.  Cool before serving.

Linked to: Balancing Beauty and Bedlam, Lucky Star Lane, Life as Mom

2 comments:

  1. It's just not Thanksgiving for me without homemade cranberry sauce. I love all those spicy flavors in yours. It sounds like it would be good on turkey and even in sandwiches.

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  2. Lisa it is definitely great for sandwiches made with leftover turkey! :)

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