Wednesday, November 23, 2016

Cranberry Chutney

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.

5 comments:

  1. Sounds delicious. I don't make cranberry sauce and discovered the friends who are joining us on Christmas Day don't like it anyway. If I did, I would make this one.

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    1. I never like cranberry sauce until I learned to make this one in class.

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    2. I've just linked to you and stolen the picture for tomorrow's blog

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  2. This sounds delicious. But we love the stuff in the can too!

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  3. That looks delicious!!! Will have to make it sometime!

    Happy Thanksgiving!

    betty

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