O'Henry Dried Cranberry Leek Chutney

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O'Henry Dried Cranberry Leek Chutney

1/4 cup olive oil

2 cups diced yellow onions

1 quart leeks – green part only, washed and 1/4” sliced

1/8 cup whole peeled garlic

1 1/2 cups light corn syrup

1 cup apple cider vinegar

1/2 teaspoon ground cinnamon

1 teaspoon ground mustard

2 teaspoons salt

1/2 teaspoon pepper, ground black

1/8 cup pureed ginger

3 cups dried cranberries

1/8 cup cornstarch

1 cup water

 

 

 

 

 

 

Heat olive oil in saucepan over medium heat. Add yellow onions and

leeks and cook until soft. Add garlic and cook an additional 2

minutes. Add corn syrup, cider vinegar, and dried cranberries. Bring

to a boil and reduce to a simmer. Make slurry with cornstarch and

water. Add remaining ingredients except cornstarch slurry, and stir

well to blend. Bring to a simmer and add cornstarch slurry, stirring

constantly. Simmer for one minute more.

 

 

All our recipes were originally designed for a much larger batch size.

Please adjust to your taste and portion size.

 

Source: O'Henry Hotel, Quaintance-Weaver, Inc.

Formatted by Chupa BAbi in MC: 11.13.06

 

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