Ingredients:
| ½ cup | red wine | ||
| ½ cup | cider vinegar | ||
| 1 cup | water | ||
| 2 cups | light brown sugar | ||
| 1 tsp. | curry powder | ||
| 1 tsp. | ginger, fresh, chopped (or more) | ||
| ½ tsp. | cinnamon, ground | ||
| ¼ tsp. | cloves, ground | ||
| ¼ tsp. | allspice, ground | ||
| ¼ tsp. | nutmeg, ground (optional) | ||
| 6 cups | cranberries, fresh, whole (1 ½ lbs.) | ||
| 2 | oranges | ||
| 1 | lemon | ||
| 2 | apples, medium size | ||
| ¾ cup | golden raisins | ||
| 1 cup | pecans and/or walnuts, coarsely chopped (or more) | ||
| ¼ cup | bourbon, brandy, or dark rum (or more) |
Variations:
| ~ | add a bit of cayenne and/or black pepper, or perhaps some jalapeño or banana pepper |
Method:
- Grate the rinds of the oranges and lemon; discard remaining peel, pith and seeds; section fruit, and cut sections in half; set aside.
- Core and optionally peel apples, chop coarsely; set aside.
- In a large sauce pan or dutch oven, combine wine, vinegar, water, sugar, curry, ginger, cinnamon, cloves, allspice, and nutmeg; bring to a boil, stirring until sugar is dissolved. Reduce heat.
- Stir in oranges, orange rind, lemon, lemon rind, and apples; simmer for 10 minutes.
- Add 3 cups cranberries and the raisins; simmer 30 40 minutes until thickened.
- Stir in 2 cups cranberries; simmer 10 minutes.
- Stir in remaining cup of cranberries, chopped nuts, booze; simmer 15 minutes.
- Transfer to a bowl, let cool; chill covered overnight in refrigerator.
- Or, transfer to canning jars; then chill.
Recipe from the grape vine, transcribed by Daniel E. Singer, 10 December 2001.
Updated: 20 December 2001
URL: http://www.cs.duke.edu/~des/recipes/cranberry-chutney.html