Kennewick Red Apple Market Recipes

Cranberry Shallot Chutney

Yield: 4 cups



Preheat oven to 350 degrees. Place nuts on baking sheet and bake for about 7 minutes or until lightly golden. Cool completely.

Place all of the ingredients except the nuts into a large saucepan. Bring to a gentle boil and cook, uncovered, stirring occasionally, until thickened, about 20 minutes. Stir in the nuts.

Note: Store chutney in covered, sterilized jars under refrigeration. It will keep for 6-8 weeks.

Source: Chutneys and Relish, Lou Seibert Pappas

Please note that some ingredients and brands may not be available in every store.

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Kennewick Red Apple Market Recipes

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