SEASONAL CRANBERRY CHUTNEY

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Seasonal Cranberry Chutney image

Fabulous adaptation of Madhur Jaffrey's quick chutney using canned cranberries when unable to get fresh. If using fresh, just make as usual and adapt to this recipe. Wonderful anytime, and especially good with holiday turkey, roast or ham. This recipe freezes well, too! Cooking time will vary according to quantity.

Provided by Stella Mae

Categories     Chutneys

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 (1 lb) can jellied cranberry sauce
1 (1 lb) can whole berry cranberry sauce
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 chopped pecans or 1/4 cup walnuts
1/2 small orange, peeled,diced
1 -2 inch orange rind, finely diced
1/2-1 lemon, juice only

Steps:

  • Cut ginger into paper thin slices, stack, cut into thin slivers.
  • Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
  • Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
  • Add cranberry sauce and salt.
  • Mix, bring to a simmer.
  • It will be a bit lumpy.
  • Add nuts, orange, peel and lemon juice.
  • Simmer slowly.
  • It will take 2 to 3 hours to thicken.
  • Cool, put in a jar and refrigerate.
  • This will keep for several days and freezes well.

Nutrition Facts : Calories 152.8, Fat 1.8, SaturatedFat 0.2, Sodium 22.8, Carbohydrate 35.4, Fiber 1.4, Sugar 33.4, Protein 0.5

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