Thursday, November 15, 2012

Cranberry Chutney

Print Friendly and PDF

These days, cranberries are fresh and in every store and market, so it was appropriate to make something for the Holidays.  I love chutney with chicken, turkey, pork and my new favorite is with cheese.  This easy recipe is tart but with a little hint of heat.  You can add or subtract any of the ingredients to make it suit your taste. 

I choose to test my chutney recipe with a wonderful local cheese, Chèvre Camembert, from the
 Goat Lady Dairy.  It was an awesome match!

Cranberry Chutney
3 cups fresh cranberries
1 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
1 cup brown sugar
2 tablespoons orange zest
3/4 cup fresh orange juice
1 teaspoon dried mustard
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

  • Add all ingredients to a medium sauce pan.  Bring to a boil.
  • Reduce heat and simmer, uncovered for 30 minutes until the berries have popped and the mixture thickened.
  • Chill in fridge until ready to serve.  
  • Can be heated or served at room temp.

2 comments:

  1. Baked Camembert, or brie, or goat cheese even, with anything melted on top is always a holiday favorite for my family. This cranberry chutney version would fit right in!!

    Happy Thanksgiving!

    ReplyDelete
    Replies
    1. Thanks Nealey! Happy Thanksgiving from one Southern Sista to another....

      Delete

I love getting and reading your comments, so keep them coming. Thanks so much for taking some time to share your thoughts...you've made my day!