I decided to make a different condiment this year. After many years in a row of making my usual fresh cranberry-orange-ginger relish, I made a cranberry chutney this year. Cranberry ChutneyThis 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, mincedFinally, add a couple tablespoons balsamic vinegar. Let simmer until thick.
The red currant jelly is destined to become part of this recipe which I like to make every year:CUMBERLAND SAUCE Makes: 1 1/2 cups 1 cup red currant jelly 1 tablespoon chopped shallots 1 tablespoon orange zest 1 tablespoon lemon zest 1 teaspoon grated ginger 1 teaspoon English mustard 1/2 cup port wine 2 tablespoons orange juice 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne pepper Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.
