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Apricot Cranberry Walnut Chutney
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This delicious combination of apricots, cranberries, apples, walnuts, sweet and spicy peppers is a true taste sensation! It makes a fabulous accompaniment or glaze for poultry or meats. Spread it like relish on a turkey or chicken sandwich and you won’t be disappointed. Add to your favorite stuffing to keep it moist and add flavor. Delicious on cheese (particularly Cheddar, Goat, Stilton and Brie) as a wonderful and simple hors d’oeuvre.
11 oz
100% natural
kosher
fat free
gluten free
cholesterol free
low salt
Our Price:
$7.50
Sale Price:
$5.00
You save $2.50!
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Description
Nutritional Information
Recipes
Featured on Rachel Ray's Chutney and Cheddar-Stuffed Chicken Breast recipe aired on July 2, 2008 show.
Delectable over cheese as a simple hors d’oeuvre or as an accompaniment to roast meats and poultry.
View the Nutritional Label
Chutney Chicken Salad
Crostini with Goat Cheese and Apricot Cranberry Walnut Chutney
serves 8
INGREDIENTS
1 French baguette cut into 1/3-inch-thick slices
Olive oil
12 ounces soft fresh goat cheese at room temperature
1 ½ cups Wild Thymes Cranberry Apricot Walnut Chutney (room temperature)
DIRECTIONS
Preheat oven to 450 F. Arrange baguette slices on baking sheet
and brush with olive oil. Bake until golden and crisp. Top with goat cheese and a dollup of chutney.
Apricot Cranberry Walnut Rock Cornish Hens
serves 4
INGREDIENTS
4 Cornish hens (2 chickens can be substituted)
2 cups balsamic vinegar
1 tablespoon orange juice concentrate
1 cup Wild Thymes Apricot Cranberry Walnut Chutney
Salt & pepper to taste
DIRECTIONS
Combine chutney, orange concentrate and vinegar. Marinate hens for at least 2 hours (turning a few times), but preferably over night. Pre-heat oven to 350 F. Place hens in roasting pan. Cook for 1 hour basting with marinade every 15 minutes. Serve with either Wild Thymes Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette, Wild Thymes Arugula Tangerine and Blue Cheese Salad or Wild Thymes Endive & Radicchio Salad with Pears, Figs & Cabrales and either Wild Thymes Cranberry Orzo Salad or Wild Thymes Chutney Stuffing.
Apricot Cranberry Orzo Salad
serves 6
INGREDIENTS
1 1/2 cups orzo
1/2 cup chopped cilantro
1/2 cup walnut pieces
6 green onions, diced
1 chopped red pepper
1 tablespoon honey
1/2 cup olive oil
1/3 cup balsamic vinegar
Juice of 1 lemon
2 cups Wild Thymes Apricot Cranberry Walnut Chutney
Salt & pepper to taste
DIRECTIONS
Cook Orzo in boiling water for 8-10 minutes. Cool at room temperature. Add lemon juice, red peppers, cilantro and green onions. Add to orzo. In a separate bowl, combine honey, apricot cranberry walnut chutney, balsamic vinegar and olive oil. Add to orzo and mix well. Serve at room temperature. Salt & pepper to taste. Great for vegetarians.
Ingredients
Apricots, apples, naturally milled sugar, oranges, onions, apple cider vinegar, cranberries, ginger, walnuts, raisins, garlic, sweet peppers, lime juice, spices.
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643 Route 403
Greenville, NY 12083
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