Cranberry-Pecan Chutney
 
Makes about 2 cups
Ingredients
  • 3 cups fresh or thawed frozen cranberries
  • ¾ cup granulated sugar
  • ½ cup water
  • ⅓ cup finely chopped celery
  • 2 tablespoons firmly packed light brown sugar
  • ¾ teaspoon finely chopped fresh rosemary
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper
  • ⅔ cup toasted chopped pecans
  • 2 teaspoons apple cider vinegar
Instructions
  1. In a medium saucepan, bring cranberries, granulated sugar, ½ cup water, celery, brown sugar, rosemary, salt, and red pepper to a boil over medium-high heat. Reduce heat to medium-low, and simmer until berries begin to burst and mixture begins to thicken, about 25 minutes. Remove from heat; stir in pecans and vinegar. Serve at room temperature or chilled (mixture will continue to thicken as it cools).
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/fried-buttermilk-brined-turkey/