cranberries
Cranberry Chutney
You will need:
1 (12 ounce) bag fresh or frozen cranberries
1 1/4 cups sugar
3/4 cup water
1 large cooking apple, chopped (I used two small apples)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Cut up the apples into bite size pieces.
In a saucepan, combine all ingredients; bring to a boil, stirring constantly.
Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. You will hear this muffled popping sound, it is the cranberries bursting. Don’t be alarmed, you want them to pop open.
Cool completely.
Store in the refrigerator.
Harvest Bread
You will need:
3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 cup milk
1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped raisins
3/4 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
Use a bread pan if desired.
In a large bowl, stir together the brown sugar, white sugar, flour, baking soda, salt, cinnamon, nutmeg and ginger.
Add the melted butter, milk and eggs, mix until smooth.
Stir in the cranberries, apple, raisins, and walnuts.
Spoon the batter into the prepared muffin pans 3/4 full.
Bake for 15 to 20 minutes in the preheated oven or until a knife inserted into a muffin comes out clean.
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