Photo from southernliving.com on the Web.
A breakfast treat — Cranberryn Chutney on hot biscuits! Here’s a recipe passed along by my sister Beth. I tinker with it only to add 1/2 cup golden raisins.
l tblsp. oil for frying
1 12-oz. bag cranberries, fresh or frozen
1/4 c. fresh orange juice
1/4 c. apple cider vinegar
3/4 c. white sugar
1/2 red onion, minced
1/2 tsp. ground cinnamon
2 apples — peeled, cored & chopped
2 pears — peeled, cored and chopped
Heat oil in saucepan over med. heat;
Fry the onion in oil for 2-3 minutes.
Stir cranberries, orange juice, vinegar, sugar & cinnamon in with onion;
Cook another 3 to 5 minutes.
Add the apple and pear; cook until the cranberries are tender, 10-15 minutes.
Cool, refrigerate and enjoy!