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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Cranberry Mango Chutney:
14 oz. Can of sliced mango in syrup, chopped
12 oz. bag of fresh (or frozen, thawed) cranberries
1 cup chopped red pepper
1 cup chopped onion
2/3 cup brown sugar, packed
1/2 cup dark raisins
1/4 cup apple cider vinegar
1 tbsp. grated gingerroot (or 3/4 tsp. ground ginger)
1 tsp. yellow mustard seed
3/4 tsp. dried crushed chilies
1 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. freshly ground pepper
1 slice of lemon peel (4 inches, length)
Cranberry Scones:
2 cups all purpose flour
1/4 cup granulated sugar
4 tsp. baking powder
1/2 tsp. salt
1 lg. egg
6 tbsp. hard margarine (or butter), melted
2/3 cup milk
1-1/2 cups dried cranberries
Topping:
1 tbsp. milk
1 tbsp. granulated sugar
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Directions:
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FOR THE CHUTNEY: Combine all 14 ingredients in large pot or Dutch oven. Bring to a boil on medium. Reduce heat to medium low. Simmer, uncovered, for 50 to 60 minutes until thickened. Remove and discard lemon peel. Store in refrigerator for up to 4 weeks. Makes about 4 cups.
FORTHE CRANBERRY SCONES: Combine flour, sugar, baking powder and salt in large bowl. Make a well in centre.
Beat egg in small bowl until frothy. Add margarine and milk. Mix. Pour into well. Add cranberries. Stir until just moistened. Turn out onto well floured surface. Knead 8 to 10 times. Divide into 2 equal portions. Pat each into 6 inch circle. Arrange on greased baking sheet.
TOPPING: Brush tops with milk. Sprinkle with sugar. Score each circle into 6 wedges. Bake in 425 oven for about 15 minutes until risen and lightly golden. Makes 12 scones.
Company’s Coming Home for the Holidays
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Comments from olga
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These are the perfect Christmas scones. Serve hot with butter and jam or Cranberry Mango Chutney. The Cranberry Mango Chutney is deep red with chunky texture and makes a beautiful festive gift.
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