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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cranberry Chutney Recipe

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This recipe for Cranberry Chutney is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup water
1/2 cup sugar
3/4 cup firmly packed dark brown sugar
1/4 cup grated orange rind
3/4 cup cider vinegar
1 small onion, chopped
2 medium apples, peeled and finely chopped
1/2 t salt
1 t ground ginger
1/2 t mace (or nutmeg)
1/2 t curry powder
1 quart fresh cranberries
1/2 cup raisins or currants
3/4 cup orange juice
Directions:
Directions:
Combine water, both sugars and orange ring in a stainless steel pot and bring to a boil. Reduce heat and simmer for 30 minutes. Add vinegar, onion, apples, salt, and spices. Return to a boil, reduce heat and simmer for 30 additional minutes, stirring occasionally. Add cranberries, raisins (or currants), and orange juice. Simmer another 10 minutes, stirring well. When cranberries are popped, the chutney is finished.

This is where the recipe ends, however, I chose to scoop finished chutney into sterilized 8-oz jars and process in a hot water bath for 25 minutes.
Personal Notes:
Personal Notes:
I serve cranberry chutney cold with turkey--either as a "side dish" or as a spread on your sam-ich. And the chutney looks so pretty in jars, it makes an excellent (inexpensive) gift.

 

 

 

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