Cranberry Chutney

Cranberry Chutney

This is an excellent change from cranberry jelly or other prepared cranberry sauces that I have tried. It is excellent for your Thanksgiving turkey. Stored in the freezer in small containers it is great for all kinds of roasted wild fowl, elk, reindeer and other kinds of roasted game meats.

It is a bit of work but worth the effort, making in advance really helps with the holidays preparation

Cranberry Chutney
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A fantastic recipe that I have been using for years. It does have a lot of ingredients but its worth the effort. This recipe makes quite a bit but it freezes really well. Its best to make this a few days before you need it so that it has time to benefit from all the lovely spices in it.
Servings Prep Time
20 about 2 liters in total ½ hours
Cook Time
1 hour
Servings Prep Time
20 about 2 liters in total ½ hours
Cook Time
1 hour
Cranberry Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
A fantastic recipe that I have been using for years. It does have a lot of ingredients but its worth the effort. This recipe makes quite a bit but it freezes really well. Its best to make this a few days before you need it so that it has time to benefit from all the lovely spices in it.
Servings Prep Time
20 about 2 liters in total ½ hours
Cook Time
1 hour
Servings Prep Time
20 about 2 liters in total ½ hours
Cook Time
1 hour
Ingredients
Servings: about 2 liters in total
Units:
Instructions
  1. Place the vinegar, water, sugar, cloves, cinnamon, curry and ginger, lemon and orange flesh, and the lemon and orange zest into a pot and bring to a simmer for 10 minutes. Stir occasionally to be sure that all the sugar is dissolved.
  2. Add half of the cranberries and simmer uncovered for 10 minutes.
  3. Add all of the apple, pear, dried apricots, and raisins and simmer gently uncovered for an additional 30 to 40 minutes. You are looking for the chutney to thicken.
  4. Add half the remaining cranberries and simmer 10 minutes more.
  5. Add the remaining cranberries and the walnuts and cook for 15 more minutes.
Recipe Notes

1. You need to use a non corrosive pot to cook the chutney in, such as an enameled or stainless steel pot.
2. The chutney should be cooked at a good simmer, uncovered and not boiled.
3. The addition of the different elements at different times during the cooking gives you several textures and makes this great chutney.
4. The chutney is better if cooked in advance, up to a week is not a problem stored in the fridge, it only gets better.
5. The chutney can be frozen for up to 6 months or canned in mason jars using a traditional steam sterilization method then stored in a dark, cool dry place.

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Posted in Jellys, Chutneys & Compotes
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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