Cranberry Chutney*
Yield: 1 quart

Fresh Cranberries

Inspiration

When my daughter, Mari, brought this to Thanksgiving one year, it usurped the throne formerly held by our old standby cranberry orange, and it will be at our family table for many generations to come.

Ingredients

1/2 cup berry or cider vinegar
2 1/4 cups brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. curry powder
2 tbsp. orange zest, chopped
2 juice oranges, sliced and cut into 8ths, with skin on and seeds removed
2 tbsp. lemon zest, chopped
2 lemons, sliced and quartered, with skin on and seeds removed
1 Granny Smith apple, peeled, cored, and coarsely chopped (processor)
6 cups fresh cranberries, coarsely chopped (processor)
1/2 cup golden raisins
1/2 cup dried apricots or peaches, coarsely chopped (processor)
1/2 cup chopped walnuts or almonds

Procedure

1. Put all ingredients except nuts into a saucepan. Simmer on low heat until sauce thickens and fruit is softened and blended, about 20 minutes. Transfer to a non-reactive container, add nuts and let cool to room temperature.
2. If it is made ahead, store refrigerated in a tightly covered glass or plastic container.
3. Serve at room temperature.

*Cranberry chutney is a perfect flavor accompaniment to chicken, turkey or other game birds. It is good for the holiday table but keeps so well you can enjoy it for months to come if you make extra and store it properly. Be sure to remember Heidi’s hint about storing “Store pesto, mayonnaise, salsas, chutneys, etc., with the least amount of air possible between the food and the lid. Mold spores live in that air.” Placing a piece of plastic wrap over the surface of the chutney will help it stay fresh even longer.