Monday, 3 October 2016

Rustic Style Cranberry Chutney

I think I may be a Turkey Dinner snob.
I have certain expectations for a Turkey Dinner that MUST BE MET!
For instance,
There must be an Apple Turnip Bake.
And, there must be cranberry chutney.
How can you possibly eat turkey without cranberry chutney?
You could, I suppose.
it wouldn't be as good.
And look.
Do not get me started on that store bought canned cranberry sauce!
What is that even?
It's gross!
It's all jelly-like and wiggly.
I don't like it.
It's not natural.
Just don't do it, my friends!
If you're going to have cranberry sauce with your Turkey Dinner
(Thanksgiving, Christmas, Easter, whatever....)
Take a smidgen of time and make this fantastic recipe for
Rustic Style Cranberry Chutney!
It's soooo good!
And it is so not difficult.
Honest to goodness!
Also, it smells absolutely heavenly as it simmers on the stove.
(I always say it smells like Christmas!)
I've been making this for years now, but this last time I made it,
I made a few simple changes,
and it tastes even better!
My mom was like,
"This cranberry chutney tastes even better!"
(She took a jar home with her.)
It's so yummy!
My husband and I love it slathered on turkey buns with lettuce.
And, it looks so pretty in a glass bowl on your holiday table.
See it tucked in there behind the Apple Turnip Bake?
Cute, right?
here it is.
The recipe, I mean.
I hope you love it as much as we do!
1 package of fresh cranberries
2/3 cup of suger
1/2 cup of raisins
1 medium to large apple peeled, cored and diced
1/4 cup of water
zest and juice from 1 orange
1 tbsp. of fig balsamic vinegar (or your favorite balsamic, but trust me, the fig is delicious!)
1/2 tsp. of cinnamon
1/2 tsp. of allspice
1/4 tsp. of cloves
1/4 tsp. of ginger
1/4 tsp. of salt
Combine all ingredients in saucepan.
Bring to boil over medium/high heat.
Reduce heat to low.
Simmer 15 minutes.
Mash gently with potato masher to make sure all of the cranberries have broken.
Store in refrigerator up to two weeks.