Cranberry Chutney

Name: Cranberry Chutney
Ingredients: 1 c. water; 1/2c. brown sugar (you could try it with honey, maple syrup or sorghum, but I love the flavor brown sugar adds here); 12 oz. cranberries (or 16 oz. if you like it tarter and stronger on cranberry); 1/2 c. golden raisins (I use plain old black raisins if I already have them–both are good here); 1/2 c. pecan pieces; 1 c. dried apricots, diced (you can use whatever dried fruit you have–I might try cherries this year); 1/2 t. cinnamon; 1/2 t. cardamom; 1/2 t. nutmeg; 1t. fresh grated ginger (optional. I’ve used dried with acceptable results, but hope to try crystallized this year); 2 T. brandy, dark rum or other spirit (optional, but I think it adds a depth of character to something the kids probably won’t eat anyway)

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Cranberry Chutney This is so good, you’ll want to eat it even when it isn’t Thanksgiving, so go ahead and […]

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Ingredients

1 c. water
1/2c. brown sugar (you could try it with honey, maple syrup or sorghum, but I love the flavor brown sugar adds here)
12 oz. cranberries (or 16 oz. if you like it tarter and stronger on cranberry)
1/2 c. golden raisins (I use plain old black raisins if I already have them–both are good here)
1/2 c. pecan pieces
1 c. dried apricots, diced (you can use whatever dried fruit you have–I might try cherries this year)
1/2 t. cinnamon
1/2 t. cardamom
1/2 t. nutmeg
1t. fresh grated ginger (optional. I’ve used dried with acceptable results, but hope to try crystallized this year)
2 T. brandy, dark rum or other spirit (optional, but I think it adds a depth of character to something the kids probably won’t eat anyway)