Cranberry Chutney
 
Uses: Particuarly good for turkey, smoked meats, lamb roasts, wild boar and some wild fowl. 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.
2 - 340gr packages cranberries
350gr or 2 1/5 cups Light Muscovado sugar – brown sugar can be substituted
1 ¼ dl or ½ cup apples cider vinegar
3.5 dl. or 1 ½ cups water
1 tsk ground clove
1 tsk ground cinnamon
1 tsk ground curry
2 tsk fresh grated ginger or 1 tsk ground dried
2 lemons rind grated and segmented, all the white part (pith) discarded
2 oranges rind grated and segmented, all the white part discarded
2 apples medium Granny Smith (or like) peeled, cored, chopped coarsely about 1 cm or ½ in cubes
1 pear medium Anjou, (or like) peeled, cored, chopped coarsely about 1 cm or ½ in cubes
150 gr. or ½ cup golden raisins
150 gr. or ½ cup no soak apricots quartered
150 gr. or ½ cup walnuts coarsely chopped or broken up with your fingers

Assembling the recipe:

Place the vinegar, water, sugar, cloves, cinnamon, curry and ginger, lemon and orange flesh into a pot and bring to a simmer for 10 minutes. Stir occasionally to be sure that all the sugar is dissolved.

Add half of the cranberries and simmer for 10 minutes.

Add all of the apple, pear, dried apricots, and raisins and simmer for an additional 30 to 40 minutes. You are looking for the chutney to thicken.

Add half the remaining cranberries and simmer 10 minutes more.

Add the remaining cranberries and the walnuts and cook for 15 more minutes.
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 4 months or canned in mason jars using a traditional steam sterilization method then stored in a cool dry place.

copyright bill rubino