A Thai restaurant here in San Diego sells a sweet, hot cranberry apple chutney that is out of this world. This may not be their exact recipe, but it’s close. Serve it with grilled chicken, just as they do in the restaurant.
MAKES: ABOUT 4 Cups
INGREDIENTS:
- 2 cups dried cranberries
- 3 medium Granny Smith apples, peeled, cored, and coarsely chopped
- 1 medium onion, finely chopped
- 1 cup apple juice
- 1 cup firmly packed light brown sugar
- 1 tablespoon finely chopped crystallized ginger
- 1 teaspoon Tabasco sauce
- 3 whole cloves
- 1 cinnamon stick, broken into 1-inch pieces
INSTRUCTIONS:
- In the pressure cooker, combine all the ingredients, stirring to dissolve the sugar.
- Lock the lid in place and cook at high pressure for 4 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the cloves and cinnamon stick from the chutney and cool completely.
- Store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
