Cranberry Scones With Cranberry Mango Chutney

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 14 ounces of sliced mangoes in syrup, chopped
• 12 ounces fresh cranberries or 12 ounces frozen cranberries, thawed
• 1 cup chopped red pepper
• 1 cup chopped onion
• 2/3 cup brown sugar, packed
• 1/2 cup dark raisin
• 1/4 cup apple cider vinegar
• 1 tablespoon grated gingerroot or 3/4 teaspoon ground ginger
• 1 teaspoon yellow mustard seeds
• 3/4 teaspoon dried crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon fresh ground pepper
• 1 strip lemon peel (4 inches, length)
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 6 tablespoons hard margarine, melted or 6 tablespoons butter
• 2/3 cup milk
• 1 1/2 cups dried cranberries
• 1 tablespoon milk
• 1 tablespoon granulated sugar

Recipe

• 1 for the mango 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.
• 2 for the cranberry scones: combine flour, sugar, baking powder and salt in large bowl. make a well in centre.
• 3 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.
• 4 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.
• 5 company’s coming home for the holidays.