CRANBERRY CHUTNEY RECIPE

CRANBERRY CHUTNEY RECIPE image

Number Of Ingredients 16

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1 (1 lb) can jellied cranberry sauce
1 (1 lb) can whole-berry cranberry sauce
(can also use 1 ½ lbs. fresh or frozen whole cranberry instead)
1 inch fresh ginger, peeled
3 cloves garlic, peeled and finely chopped
1/2 cup apple cider vinegar
4 tablespoons sugar (or less)
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
salt
1/4 cup toasted and chopped hazelnuts or walnuts
1/2 small orange, peeled,diced
1-2 inch orange rind, finely diced
1/2-1 lemon, juice only
(optional fruit to add are raisins or chopped apples)

Steps:

1. Cut ginger into paper thin slices, stack, cut into thin slivers. 2. Combine slivers, garlic, vinegar, sugar, pepper, cinnamon and allspice into a heavy pot. 3. Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids). 4. Add cranberry sauces (or fresh cranberry) and salt. Mix, bring to a simmer. It will be a bit lumpy. If you like fruit in your chutney, a few raisins or currents or apple chunks adds nice color, flavor and texture to this chutney. 5. Add nuts, orange, peel and lemon juice. Simmer slowly. It may take 2 to 3 hours to thicken. 6. Cool it, put in a jar and refrigerate. Note: Chutney can be made 1 week ahead and chilled, covered. It also freezes well.