As I chopped apples and grated ginger this morning for my annual batch of cranberry chutney, I thought once again of the time a few years ago when we went to a relative's house for Thanksgiving and s/he warned us in advance, "Don't bring that cranberry stuff. Nobody likes it."
It's undeniably true that people accustomed to eating cranberry sauce straight from the can find my cranberry chutney shocking, but some acquired tastes are well worth acquiring. I've made this chutney every year for at least two decades now and if some Thanksgiving visitors don't like it, that just leaves more for the rest of us--and you too, provided you're willing to put it all together:
Bev's Cranberry Chutney
Peel and chop four tart apples (preferably Granny Smith). Slice one medium yellow onion quite thin. Put apples and onion in large saucepan with one cup cider vinegar and one cup dark brown sugar. Simmer gently 30 minutes.
Meanwhile, zest two oranges and squeeze out the juice. Add orange juice and zest to saucepan along with 1/2 teaspoon grated fresh ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, one cup raisins or dried currants, and one pound fresh cranberries (not frozen). Cover and cook until cranberries burst, about 10 minutes. Cool and chill at least 24 hours.
Now my whole house smells like all those delicious ingredients simmering...I could just about live on the aroma alone.
2 comments:
I will adopt this into my Thanksgiving tradition - once I am able to begin one.
I can smell it simmering: yum!
Post a Comment