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