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Cranberry Chutney


    This highly flavoured chutney is a wonderful accompaniment to turkey or other proteins and gives a delicious boost to post-Thanksgiving turkey sandwiches. It’s also superb over yogourt or ice cream.


    5 cups (1.25 L) fresh or frozen cranberries
    2/3 cup (160 mL) port
    1/3 cup (80 mL) orange juice
    Zest of 1/2 orange
    1 1/2 Tbsp (22 mL) balsamic vinegar
    1/4 cup (60 mL) honey
    1/3 cup (80 mL) demerara or other raw style sugar
    1/2 tsp (2 mL) cinnamon
    1/4 tsp (1 mL) salt
    1/8 tsp (0.5 mL) nutmeg
    1/8 tsp (0.5 mL) ground cloves
    1/2 cup (125 mL) dried apple, chopped
    1/2 cup (125 mL) dried currants
    1/2 cup (125 mL) pecans, lightly toasted, chopped

    In large saucepan combine cranberries, port, 1/2 cup (125 mL) water, orange juice, orange zest, 1 Tbsp (15 mL) vinegar, honey, sugar, and spices. Cook over medium heat and stir until sugar is dissolved. Add apple and currants. Bring to a boil, reduce heat, and simmer for 50 minutes, stirring occasionally, until mixture resembles chunky jam.

    Remove from heat and stir in remaining 1/2 Tbsp (7 mL) vinegar and pecans. Cool before serving.

    Serves 10.

    Each serving contains:
    147 calories; 1 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 26 g carbohydrates; 4 g fibre; 8 mg sodium

    Source: "Cranberries + Carrots," alive #348, October 2011


    Cranberry Chutney




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