My aunt gave me this recipe. Many years ago, she cut it out of the New York Times Magazine and glued it to a recipe card, in strips, sort of (well, totally) hanging off the bottom. I treasure recipes like this. Tried and true, they’ve been around the family, and saved over the years so we won’t forget to use them again and again. I just made this chutney for the first time and it is holy-cow-delicious. Trust me. Fresh cranberries are not just for Thanksgiving. Serve this chutney as a seasonal addition to any meal, use it to top baked brie or sweet potatoes, or spread it on sandwiches. I’ll let my aunt know you loved it.
Yield: 6 cups
- 1/2 cup cider vinegar
- 2 1/4 cups firmly packed light brown sugar
- 3/4 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1 1/2 cups water
- 2 lemons, rind grated finely, pith discarded and fruit cut into sections
- 2 navel oranges, rind grated finely, pith discarded and fruit cut into sections
- 1 tart apple, peeled and coarsely chopped
- 6 cups fresh cranberries
- 1/2 cup golden raisins
- 1/2 cup dried apricots
- 1/2 cup chopped pecans
- In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
- Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
- Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.