Over the next few days (and possibly weeks), I will share a few of the recipes I make every single year. I love each of these items and hope you will, too! Right now we're going to talk about Cranberry Chutney.
As I mentioned a few days ago, one of my favorite recipe books to use is The Thanksgiving Table and while some of the recipes inside its pages are a bit...fancy...for my tastes, most of them are wonderful! Funny story...I started making Cranberry Chutney, actually, because I wanted something a bit more fancy than the old cranberry-sauce-in-a-can-standby!
- 4 cups fresh cranberries (picked over and stemmed)
- 2 1/2 cups of sugar
- 6 whole cloves
- 2 cinnamon sticks
- 1 tsp salt
- 2 granny smith apples (peeled, cored and cut into 1/2 inch dice)
- 2 firm Bosc or Anjou pears (peeled, cored and cut into 1/2 inch dice)
- 1 small yellow onion
- 1 cup golden raisins
- 1/3 cup crystallized ginger
- 1/2 cup whole hazelnuts (toasted, skins removed, and halved)
- In a deep 6-quart saucepan, combine cranberries, sugar, 1 1/4 cups water, cloves, cinnamon sticks and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar
- Cook until the cranberries begin to pop open, about 10-12 minutes
- Adjust the heat so the mixture simmers
- Stir in the apples, pears, onions, raisins and ginger and continue to cook until thick, about 10-15 minutes
- Remove from heat and stir in the hazlenuts. Allow mixture to cool to room temperature.
- Remove the cinnamon sticks and cloves if you can find them
- Refrigerate in tightly sealed jars for up to 3 months
- This recipe makes about 2 quarts, but I usually double it so I have plenty of 1/2 pints to give away (I got 13 1/2 pints and 2 full pints out of this latest batch which gives me plenty to keep in the fridge for a while...it really does keep in the fridge for 3 months!)
- I replace the hazelnuts with roasted, unsalted cashews because they're easier to find and I love them
- While this makes a yummy side dish, my favorite way to eat it is to heat up a little bit (in a pan or in the microwave) and spoon it on top of some vanilla ice cream! Trust me, you will fall in love!
Linking up to Homestead Barn Hop #37