Cranberry Chutney

12 oz package fresh cranberries
1 cup pure maple syrup
2 large apples, peeled, cored, and chopped
Grated rind and juice of 2 oranges

1. Combine all ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 15 to 20 minutes or until slightly thickened, stirring occasionally.

2. Cool and transfer to a serving bowl. Cover and refrigerate until ready to serve.

NOTE: Make up to 2 days in advance, if desired, and refrigerate until ready to serve.

Prep: 10 min
Cook: 15 min

Part II in my on-going search of Cranberry recipes. The last one I posted is more of a true cranberry sauce. Things I love about this recipe: the apples add a nice  'extra' texture and flavor, and it is sweetened with maple syrup instead of sugar.



Before cooking: Isn't it beautiful!?

Two-Potato Soup

2 1/4 lb sweet potatoes, peeled and cubed
1 1/2 lb baking potatoes, peeled and cubed
3 cups chopped onion
1/4 cup olive oil
5 cups low-sodium chicken broth
1 1/2 tsp salt
1/2 tsp cayenne pepper
2 cups half-and-half
6 Tbsp chopped green onions

1. Sauté potatoes and onion in hot oil in a large Dutch oven over medium-high heat 10 minutes.
2. Stir in broth, 2 cups water, salt, and pepper; bring to a boil.
3. Reduce heat to medium; simmer 25 minutes or until vegetables are tender. Let cool for 15 minutes.
4. Process in batches, or with an immersion blender, until smooth.
5. Return to Dutch oven; stir in half-and-half, and sprinkle with onions.