Directions: |
Directions:In a large saucepan bring the water to a boil. Add the cranberries and simmer them for 5 minutes, or until they burst.
Peel the oranges, reserving the rind, and remove the pith (white membrane).
Cut the oranges crosswise into 1/4-inch slices and quarter the slices. Cut the rind into thin slivers to measure about 1/4 cup. Set the orange sections and rind aside.
Add the orange juice, sugar, and raisins to the cranberries and stir the mixture over medium heat until the sugar is dissolved. Add the ginger, curry powder, and Tabasco and stir thoroughly. Stir in the cinnamon stick, orange sections, and orange rind and simmer the chutney for 15 minutes, or until the liquid is reduced and the mixture is about the consistency of pickle relish.
The chutney can be stored, covered and refrigerated, for 6 weeks. Or you could process in a boiling water bath to make it last longer. Makes 5 - 6 cups chutney. |
Personal
Notes: |
Personal
Notes: This is great alongside a pork roast, roasted chicken, or turkey. It's incredible in a panini. Or roll it into a crepe with some leftover turkey and dressing, drizzle with some gravy or dot with butter, and heat in preheated oven for about 10 minutes.
Once I have a batch in my fridge, I find myself planning meals and snacks around it: place a dollop on a cheese board; spoon about 1/4 cup on top a round of brie and wrap with puff pastry, then bake; pour over softened cream cheese and garnish with chopped nuts, coconut and sliced green onions. Use it as a base for sandwich wraps.
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