Cranberry Chutney

Cranberries, apples, brown sugar and cloves. And if you’re disinclined to open a can of fruit cocktail to drain the syrup, there’s an option in the suggestions.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

 

Cranberry Chutney

1 (1 lb. 14 oz.) can fruit cocktail
1/2 cup orange juice
1/2 cup sugar
1/4 cup light brown sugar
1/4 cup cider vinegar
1/2 tsp. ground cloves
1/4 tsp. red pepper
1/2 tsp. salt
2 cups cranberries
1 cup chopped unpeeled apples
1 Tbsp. finely chopped candied ginger
1 small clove garlic, minced; may use garlic powder or flakes
3/4 cup seedless raisins

Drain fruit cocktail. Measure 1-1/4 cups syrup; reserve fruit. Combine syrup and the next seven ingredients in a heavy 3 qt. sauce pan. Bring to a full boil, stirring often. Add cranberries and remaining ingredients. Cook until berries pop; about 5 minutes. Pour into sterilized jars. Seal immediately or store in refrigerator. Chutney will thicken as it cools. Makes about 2-1/2 pints.

OK.

Yesterdish suggestions: Use modern canning methods, if you feel the urge to store this.

And if you’d rather not have all that leftover fruit cocktail, you could just use simple syrup; put 1 cup sugar and 1 cup water in a saucepan. Boil, then reduce to a simmer and stir until sugar is dissolved. That’ll give you about 1-1/4 cups of syrup, exactly what the recipe needs.



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