Cranberry Chutney

Wednesday, August 25, 2010

1 orange: washed, quartered, seeded, coarsely ground

1 medium onion, chopped

1 package ( about 12 Ounces ) cranberries

1 one-inch knob of fresh, ginger, shredded

1/3 cup vinegar

1 1/2 cups brown sugar

1 tablespoon mustard seeds

1) Process/Chop organge chunks for about 20 to 30 seconds. Add the onion and process until coarsely chopped.

2) Combine remaining ingredients in a heavy saucepan. Bring to a boil then lower heat and simmer 25 to 30 minutes, stirring occasionally.

3) Put into an airtight container, glass preferrably, and let age for a day or two.

Remember what I say about quality. This is a wonderful example of quality over price, if you can afford it. Real fresh cranberries will make or break this one.

The nice thing about this recipe is that you can play with it. Some cinnamon or nutmeg can make it so yummy. Add some brandy or a splash of burbon to give it a rounded taste. Heck, maybe a tiny bit of garlic or extra ginger? Play around and have fun with this one!

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