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Cranberry Chutney Recipe
Any good ‘out of the can’ cranberry sauce has the potential to be a killer chutney as this recipe illustrates, but you can also use fresh cranberries if you have them. Add a few spices, maybe some additional fresh cranberries and you are in business. Cook it in cider until it gets thick again. Lay this chutney beside your bird and your Thanksgiving turkey just arrived in Bombay.
This is fabulous with turkey of course, but also with roast beef, ham, goose… it’s all good with this tricked out "quick and dirty" cranberry sauce.
Here’s what you need:
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1 (1 lb) can jellied cranberry sauce |
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1 (1 lb) can whole-berry cranberry sauce |
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(can also use 1 ½ lbs. fresh or frozen whole cranberry instead) |
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1 inch fresh ginger, peeled |
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3 cloves garlic, peeled and finely chopped |
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1/2 cup apple cider vinegar |
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4 tablespoons sugar (or less) |
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1/4 teaspoon black pepper |
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1/2 teaspoon ground cinnamon |
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1/2 teaspoon ground allspice |
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salt |
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1/2 small orange, peeled,diced |
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1-2 inch orange rind, finely diced |
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1/2-1 lemon, juice only |
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(optional fruit to add are raisins, currents or chopped apples) |
Here’s what you do:
1. Cut ginger into paper thin slices, stack, cut into thin slivers.
2. Combine slivers, garlic, vinegar, sugar, pepper, cinnamon and allspice into a heavy pot.
3. Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
4. Add cranberry sauces (or fresh cranberry) and salt. Mix, bring to a simmer. It will be a bit lumpy. If you like fruit in your chutney, a few raisins or currents or apple chunks adds nice color, flavor and texture to this chutney.
5. Add orange, peel and lemon juice. Simmer slowly. It may take 2 to 3 hours to thicken.
6. Cool it, put in a jar and refrigerate.
Note: Chutney can be made 1 week ahead and chilled, covered. It also freezes well.