Cranberry Chutney

Thanksgiving will be a small affair this year.  That means cooking half as much food as usual.  I also realized that I will be the only one eating cranberry chutney.  But I love it and so I just cut the recipe in half.  I posted this back in 2011.  It seems a lifetime ago.

BRANDIED CRANBERRY CHUTNEY 

In a 2-quart saucepan combine:

½ cup dried apricots, chopped fine

1 ¼ cup dark brown sugar

   ½ cup golden raisins

1 cup Brandy ( I use VSOP)

Bring to a boil and simmer for about ten minutes.

Add:

3 cups rinsed cranberries (fresh or frozen)

1 Granny Smith apple, peeled and small dice
1 tsp freshly grated lemon zest  (zest lemon before squeezing for juice)

Simmer for about ten minutes or until cranberries are broken.

Stir in:

¼ cup fresh squeezed lemon juice

¼ cup chopped, crystallized ginger (not candied or powder or fresh)
¼ tsp hot pepper flakes
¼ tsp cinnamon

Allow to cool and then refrigerate for later use.  Serve at room temperature. 

You may adjust quantities of sugar, brandy, red pepper flakes and cinnamon, to taste.