MAPLE-CRANBERRY AND APPLE CHUTNEY

This cranberry and apple chutney is a fall inspired condiment best served with roasted Ontario chicken.

1/2 tbsp olive oil (7 mL)
2 tbsp red onions (30 mL)
1 tsp mustard seeds (5 mL)
pinch freshly ground black pepper pinch
1/2 cup grenadine (125 mL)
1 tsp cornstarch (5 mL)
1/2 lb frozen cranberries (250 g)
1 cup peeled and diced into 1/2-inch (1 cm) cubes, Ontario Matsu apples (250 mL)
1 tbsp red wine (15 mL)
2 tbsp maple syrup (30 mL)
1/2 cup raspberry jam (125 mL)
1 tsp finely chopped fresh coriander (5 mL)

In a medium saucepan over medium heat, add oil, onions, mustard seeds and pepper; sautee until lightly brown, approximately 2 to 5 minutes.

In a small bowl, add grenadine and cornstarch, stirring until cornstarch is completely dissolved. Combine with onion mixture and stir well for one minute or until lightly boiling.

Add cranberries, apples, red wine, maple syrup and raspberry jam and stir well for 7 minutes or until thickened.

Remove from heat, add the coriander and cool. Place in a sealed container and date. Chutney will keep for 6 days in the refrigerator.

Can be served with any meat; a great accompaniment for poultry.

Makes 1 L (4 cups).

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