Cranberry Chutney
Ingredients:
4 cups fresh cranberries
1 cup dried cranberries
1/3 cup granulated sugar
2/3 cup packed brown sugar
2 tablespoons orange zest
2 teaspoons ground cinnamon
1 teaspoon fresh ginger, minced
1/4 teaspoon ground cloves
3/4 cup water
1/4 cup cabernet sauvignon
1/2 cup onion, minced fine
1/2 cup chopped Granny Smith apple, peeled and cored
1/2 cup finely chopped celery
1 cup dried cranberries
1/3 cup granulated sugar
2/3 cup packed brown sugar
2 tablespoons orange zest
2 teaspoons ground cinnamon
1 teaspoon fresh ginger, minced
1/4 teaspoon ground cloves
3/4 cup water
1/4 cup cabernet sauvignon
1/2 cup onion, minced fine
1/2 cup chopped Granny Smith apple, peeled and cored
1/2 cup finely chopped celery
Directions:
In a medium saucepan, combine the cranberries, dried cranberries, sugar, cinnamon, ginger, cloves, orange zest, wine, and water.
Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.
Add the onion, apple, and celery.
Continue cooking, stirring occasionally, until the mixture begins to thicken, 5-10 more minutes.
Transfer to a container and cool slightly.
Refrigerate overnight to allow flavors to meld.
Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.
Add the onion, apple, and celery.
Continue cooking, stirring occasionally, until the mixture begins to thicken, 5-10 more minutes.
Transfer to a container and cool slightly.
Refrigerate overnight to allow flavors to meld.
Notes:
Store in an airtight container in the fridge. Use within a couple of weeks...like it's going to last that long anyway...
Adjust the sugar to your liking. Cranberries vary from very tart to sorta tart. Balance is the key.
Granny Smith is the apple of choice here because it's tart and holds up under cooking so you get some nice texture out of it, instead of applesauce. You can use honeycrisp, fuji, or whatever crunchy apples are available in your area.
Don't have dried cranberries? Raisins work just fine. Use your imagination. Recipes are supposed to be an inspiration, not the law.
Adjust the sugar to your liking. Cranberries vary from very tart to sorta tart. Balance is the key.
Granny Smith is the apple of choice here because it's tart and holds up under cooking so you get some nice texture out of it, instead of applesauce. You can use honeycrisp, fuji, or whatever crunchy apples are available in your area.
Don't have dried cranberries? Raisins work just fine. Use your imagination. Recipes are supposed to be an inspiration, not the law.