Cranberry Orange Chutney
I just developed this outrageous Chutney in honor of Thanksgiving
But of course I made certain to make a big batch, since chutney keeps so well and is so delicious with so many favorite foods. Plus, Cranberries are in season! So get lots of them, and freeze them, not just for Cranberry Orange chutney, but for Bread Pudding, Crumb Pie, Muffins, to name just a few! And when you run all out of fresh cranberries, buy them frozen or apple-sweetened dried
What is Chutney?
Chutneys, from the Hindi “to be licked” (an inspired derivation, if you have ever tasted a good one), are relishes that originated in India as a way of preserving fruits and vegetables. Sweet, tart, chunky and with a bit of fire, a good chutney is complex and intriguing, as well as incredibly versatile. Serve chutneys with curries, roasts or cold cuts. Mix them with a little honey and add to fruit salads. Stir into low-fat mayonnaise or creamed tofu and serve as a dip.
Chutney preparation is always based on the same principle: Fruits and/or vegetables are simmered in a hot liquid containing vinegar, sugar and spices until the mixture is reduced and thickened. Chutney is easy to make and to modify. After a few batches, you will learn to adjust the amounts of spices to your own taste.
Chutney makes the perfect gift!
On Purim and anytime. Your friends will LOVE you!
You can make dozens of chutneys, including raw chutney, made by grinding coconut, cilantro, coconut, onion, curry and other spices.
The following Cranberry Orange is now one of my favorites!
Yup, my latest baby is a keeper! And not just with turkey, but with sweet potato latkas, as a smear on sandwiches, on toast with some goat cheese, smeared on salmon or chicken before roasting, and so on, down the line!
- 1/2 cup hot curry powder
- 4 cup orange juice, bottle OK
- 2 tablespoons sea salt
- 3 cups sugar (watching sugar, like me? use 3 cups Erythritol)
- 3 15-oz bags fresh cranberries. That's about 6 cups. Frozen perfect too.
- 4 whole navel oranges, the whole fruit, cut in chunks, seeds off
- 1 large red onion, cut in chunks
- 8 jalapenos, cut in chunks (don't cheat, you want a hot chutney)
- 3 inch piece fresh ginger, cut in chunks
Bring the first set of ingredients to a boil in a large wide bottom stainless steel (only stainless steel: very important) pot.
Process the second set of ingredients, in batches, in a food processor. The goal is a fine grind, not a mush. add the ground mixture to the pot. When the mixture comes to a boil, lower the flame to medium low, and cook, covered, stirring occasionally to avoid scorching, one hour.
Transfer the mixture to pint-size mason jars. Makes 8 pints. Keeps very well in the refrigerator.