Sunday, November 23, 2008
I've been making cranberry chutney for several years as a defiant alternative to those wiggly molds of gelatinous cranberry goop that plop out of a can. The first time I made it, I set aside several jars for D's mother and my family, but then forgot them on that fated Thanksgiving day. As a result, we were eating cranberry chutney with pork chops for the rest of the year. I've used recipes with more ingredients, but this time I made it simply. For interesting variations, you can add chopped apple, raisins, figs, jalapeno peppers, and even nuts. You can also substitute honey for the sugar, and up the ginger input.
2 medium onions, coarsely chopped
1 1/2 tablespoons olive oil
1 (12-oz) bag fresh cranberries
2/3 cup sugar
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
Saute the onions, garlic, and ginger in a bit of olive oil until they are browning and near carmelized. Add the rest of the ingredients all at once and simmer on medium-low heat until the cranberries have all popped. You should stir the mixture constantly towards the end as it thickens, because it will definitely start to stick to the bottom of the pan. Once all the cranberries have popped, and the mixture reaches a consistency that you're happy with, spoon it while hot into clean glass jars and seal with air-tight lids. Perfect for your Thanksgiving turkey, but awesome with all kinds of turkey and pork chop dishes all year long.