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.


  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.

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

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

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

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

    Happy Thanksgiving!



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