The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....

[Sason]

As long as there's ginger in it, I'm sure it's delicious!   

[Front-Ranger]

I love anything chutney so I'm planning to try this for Christmas. I'm a little surprised that you would advocate for cooked cranberries, friend!

[southendmd]

I love anything chutney so I'm planning to try this for Christmas. I'm a little surprised that you would advocate for cooked cranberries, friend!

I'm a convert!

[Front-Ranger]

Cranberry Chutney

This recipe is adapted from one by Jacques Pépin.

Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice.  (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons.  Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.

Let simmer until thick.

This was a big hit at my college gang's 33rd annual pre-Thanksgiving last weekend. 

Okay, I'm getting ready to make this! Question, what do you think about the idea of adding a little chopped jalapeno pepper instead of the red pepper flakes? Since it's Christmas, I would like to see a little something green in there!

[southendmd]

Okay, I'm getting ready to make this! Question, what do you think about the idea of adding a little chopped jalapeno pepper instead of the red pepper flakes? Since it's Christmas, I would like to see a little something green in there!

I think that's a great idea.  Not sure that it will stay green for long; that red is powerful!

[Front-Ranger]

Okay, friend, I'm going to try it!

[CellarDweller]

Let us know if it works, Lee!

[Front-Ranger]

The cranberry chutney is finishing up on the stove, and I think it's going to be wonderful! It is redolent of many intermixed aromas, lemony, cranberry-y, spicy, and gingery!

I didn't add in jalapenos...why? Because I noticed that Granny Smith apples are called for...green skinned! I had to double the amount of apples in order to have the green show up. But you can never have too many apples, right?

I used pickled ginger, because my other ginger was rather frozen. I think the pickled ginger will marry the flavors well.

I'm going to reserve a portion of the chutney to experiment with further. I like to have onions and nuts in chutney so will try stirring them into a small batch to see if it works!

[southendmd]

I'm so glad you made it, Lee. 

I made it tonight too!  I'm gonna serve it at Christmas dinner, when I'm serving rack of lamb and Cornish game hens.  My sister couldn't make it to Thanksgiving, and she loves cranberry, so it's for her.

[Front-Ranger]

I just found out through my work that Granny Smith and Gala apples are being recalled due to listeria. I had a couple of GS's left over when I made the chutney. It's a good thing I didn't eat them raw or give them to the grandchildren! The listeria is killed by washing or cooking, but still