Tuesday, November 23, 2010

Cranberry Chutney

This is fantastic with turkey or pork.  It's also a wonderful hostess gift in a nice glass bowl/jar.

It is quite intensely flavored.  A small amount goes a long way & it's not for everyone.  A deep crimson color, fantastic smell in your house and cranberries makes it a natural for this time of year. 
1 bag fresh cranberries, rinsed & picked over
1 7 oz bag dried apricots, roughly chopped
1 1/2 C brown sugar, packed
2/3 C dried currants
1/4 minced fresh ginger (peel it and then put into food processor until finely minced)
1/4 C apple or cranberry juice (or water or wine or brandy... I'm easy)
1 1/2 tsp cinnamon
1/2 tsp cayenne

Combine it all in a large, heavy bottomed sauce pan and heat over medium until all of the sugar is melted and glossy (no visible grains when you stir).  Turn up the heat and bring to a rolling boil.  Allow it to boil hard for 3 full minutes.  Remove from heat and allow to cool in a glass bowl. 


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