Cranberry Scones With Cranberry Mango Chutney

Ingredients

CRANBERRY MANGO CHUTNEY

• 14 ounces of sliced mangoes in syrup, chopped
• 12 ounces fresh cranberries or 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)

CRANBERRY SCONES

• 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 butter
• 2/3 cup milk
• 1 1/2 cups dried cranberries

TOPPING

• 1 tablespoon milk
• 1 tablespoon granulated sugar

Directions

1. 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. 2

   FOR THE CRANBERRY SCONES: Combine flour, sugar, baking powder and salt in large bowl. Make a well in centre.

3. 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. 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. 5

   Company’s Coming Home for the Holidays.