Tuesday, November 11, 2008

Cranberry Chutney: A Seasonal Favorite

Cranberries have such a short season and you can only find them in the markets here in November and December. I love seeing those little red orbs of goodness in stores. I know it's time to make more cranberry chutney. Last year I made it in batches and froze part of it. Only I didn't freeze enough because we ran out a couple of months ago. We use it on chicken, turkey, and pork all year long. Plus we take a big bowl of it to my Grandmother's for Thanksgiving.

Tonight we had it on roasted chicken. (I told you there would be a lot of chicken posts since it was on sale)


Cranberry/Apple Chutney

1 cup Water
1 3/4 cup Sugar
1-12 oz. bag of Fresh Cranberries
1 Apple, peeled, cored, and chopped (I used Granny Smith)
1/2 cup Cider Vinegar
1 Orange, zest grated and juiced
1 Lemon, zest grated and juiced
3/4 cup Golden Raisins
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Ginger
1/4 teaspoon ground Allspice
1/8 teaspoon ground Cloves
3/4 cup chopped Pecans

1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat.

2. Add the cranberries, apples, cider vinegar, orange zest and juice, lemon zest and juice, raisins, and spices. Bring to a boil, than simmer gently for 10-15 minutes stirring often.

3. Remove from heat and add the pecans. Pour mixture in a bowl and place plastic wrap directly on the surface of the chutney.

4. Cool to room temperature and serve, or, cover and refrigerate. Bring chutney to room temperature before serving.

I leave out the raisins because we don't love them and the pecans because we have someone in our family who is allergic. This time I made a triple batch. I know there will be one more triple batch in my near future because it keeps well in the freezer all year. Plus I'll probably throw a bag of cranberries in the freezer for later.

Another reason to make this, it makes your house smell SO GOOD.

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