Wednesday, November 23, 2016
I am reposting a recipe from awhile back. It is for my brandied cranberry chutney. It sure beats that stuff they sell in a can. And with the brandy, it will keep for weeks. You can make it now and even have it for Christmas - if it lasts that long without being gobbled up.
1/2 cup dried apricots, chopped fine
1 cup dark brown sugar OR 1 cup light brown sugar plus one Tbsp molasses
1/2 cup raisins
1 cup Brandy
Combine above in a sauce pan, bring to a boil and simmer for about 10 minutes. While simmering, prepare the following:
3 cups fresh cranberries, rinsed and drained
1 Granny Smith apple, peeled and small diced
1 tsp lemon zest
Add to above mixture in pan and simmer until cranberries are slightly broken, about ten more minutes.
Squeeze juice from lemon. You should have about 1/4 cup.
Finely chop 1/4 cup crystallized ginger.
When cranberries are slightly broken, stir in lemon juice and ginger. Add a dash of cinnamon and 1/4 tsp hot pepper flakes. Cool and refrigerate until ready for use. (Or eat it out of the pan.)
I serve this at room temperature with some toasted walnuts on top. You may substitute water for all or part of the brandy and add more brown sugar if you want a sweeter taste. If you like it hot, double the amount of red pepper flakes.
I've also given this as a gift in a nice glass jar so that folks can enjoy it with their own dinner later.