Cranberry & Apple Chutney

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Credit: Delores Lennox, CEC, Lennox Catering
Chef & Child Ingredient of the Month, December 2013


1 cup dried cranberries
1 orange, peeled (cut out the segments, zest the skin, set both aside)
1 apple, peeled, cut into small chunks
1 tablespoons granulated sugar
1 cup citrus juice
1 cinnamon stick
½ tablespoon butter


1. Combine all ingredients except zest and butter.

2. Cook in saucepot on medium heat for about 10 minutes, until the cranberries have become hydrated.

3. Add zest and butter and mix until well blended.

4. Serve with pork, chicken, or even as a side dish. Yum!


Chef & Child, Sauce/Dressing/Rub

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