Cranberry "Chutney"
Another use for leftover cranberry sauce. This isn't a true chutney, lacking vinegar, fruits, and so on... but we call it chutney for lack of a better word. So there.
1/2 can cranberry jelly
1/2 can water
1/2 cup plain raisins
1/3 cup finely chopped walnuts
1/3 cup finely diced green apple
1 tsp cinnamon
1/2 tsp nutmeg
Slice and dice the jellied cranberry gunk, mixing as well as possible into the water. In a large saucepan, bring the mix up to a simmer slowly, to melt the jelly. Stir often to avoid burning.
Once the jelly has liquified, add in the raisins, walnuts, and apples, then the spices. Allow to simmer at least twenty minutes, to soften the fruits and thicken the mess. The result should have the consistency of a thick gravy, and be packed with flavor. If it seems too weak, add more spice.
I usually use this chutney sauce with baked chicken, plain yogurt, and cold rice pilaf, alternating hot and cold layers. You might be thinking ick, yogurt, but trust me on this one.
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