MONTHLY RECIPE

Cranberry Chutney

By Christina Pirello

Ingredients:

12 oz. Package fresh cranberries, rinsed

1—2 Granny Smith apples, peeled and diced

Juice of 1 orange

1/2 C. unsweetened dried apricots

1 tsp. fresh grated ginger

1 tsp. Ground cinnamon

1/2 tsp. Pure vanilla extract

Pinch sea salt

3—4 Tbsp. Barley malt

Place all ingredients, except the barley malt, in a saucepan and bring to a boil over medium heat. Cover and reduce the heat to low. Simmer until most of the liquid has been absorbed, about 25 minutes. Remove the cover and add barley malt to taste. Cook, uncovered, over low heat until the barley malt thickens, 10 to 12 minutes. Cool to room temperature and transfer to container with a lid. Seal tightly and chill completely. Before serving, bring the chutney to room temperature.