![]() |
|
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
I am not a big fan of uncooked relishes or chutneys for the holidays. Some recipes call for throwing everything into a food processor, including whole oranges, pulsing, and that's it. Cooking blends the flavors and also dissolves the sugar. I also have browned the onion in this recipe, although I use as little oil and butter as possible to maintain a light, fresh taste to the chutney. Ingredients: 2 tsp vegetable oil
Instructions: 1. Heat a 3-quart nonreactive saucepan over medium heat. Add the butter and the oil and, when the foam subsides, add the onion. Cook for 6 to 8 minutes or until the onion is golden brown. 2. Add all of the remaining ingredients except the optional nuts and cook covered on medium for 7 minutes. Uncover the pan, stir, and lower heat to medium-low. Simmer uncovered for another 8 minutes, stirring occasionally. Add the optional nuts and cook for an additional 2 minutes or until all of the berries have popped and the mixture is a uniform color. Yield: Makes about 1 pint |
|
|||||||||||||
|
||||||||||||||
Related Articles:
What is a Relish? |
Related Recipes:
Cranberry Tart Red Cabbage & Cranberries Cranberry-Orange Relish |