| Directions: |
1. Drain the peaches, chop coarsely, and reserve the juice.
2. Place cranberries, juice, sugar and optional onion in a saucepan over medium high heat and cook until the cranberries begin to "pop".
3. Add pecans, cinnamon, ginger, peaches and cook 10 minutes longer. Remove from heat and allow to cool.
The chutney can be packed into four 2-cup sterilized jars. This will keep in the refrigerator for 2 months.
NOTE: Lorianne makes this without the onion, preferring the clean flavors of the fruit. |