I love the tang of cranberries, and I love how that tang is traditionally used to cut through the richness of a Thanksgiving dinner. However, I hate when cranberry sauce has too much sweetness added to help subdue that tang. It is for that reason that I really enjoy this Cranberry – Apple chutney with Ginger. There is some added sweetness, but the beauty of this chutney is that you get the tang of the cranberries, offset by the sweetness of the apples, and then you get a little more punch from the ginger. It is a lovely combination of not too sweet, not too sharp, complex flavor.
The thing that I find when it comes to cranberry chutney/sauce, is that I really only eat it at Thanksgiving or with Thanksgiving leftovers. But why if I love it so much, don’t I eat it any other time? Like for example, with a Sunday roast chicken (a vestige of my time living in Britain) or simply over a chicken breast, and why not on something like pork or a baked brie the way I enjoy so many other fruit chutneys? The answer is, because I don’t normally have any on hand or don’t think of making it. So, I decided to fix this, by making this lovely cranberry chutney and can it, the way I have been doing with so many other things. If it is in my pantry, then I will definitely enjoy the tang of cranberries in many other, more interesting ways.Cooks Illustrated 3 teaspoons vegetable oil 6 large shallots, minced 5 Tablespoons fresh ginger, minced 2 teaspoons salt 4 cups water 1 1/2 cups cider vinegar 5 1/2 cups brown sugar 72 ounces fresh or frozen (thawed) cranberries (about 18 cups) 12 large apples, peeled, cores removed and cut into 1/2 inch chunks
- Heat oil in a large stock pot over medium heat, add shallot, ginger and salt, until softened, about 4 minutes.
- Add water, vinegar, sugar, 36 ounces (9 cups) cranberries and apple, bring to a boil stirring often.
- Reduce heat and simmer, stirring on and off, until the fruit begins to break down, loose their shape definition and the mixture begins to thicken, about one hour.
- Add the remaining the cranberries and simmer until they burst, about 15 minutes.
- Using a canning funnel, ladle the chutney into mason canning jars, until the chutney reaches within about an inch of the top of the jar, wipe the rim of the jar with a clean cloth, place on a sterile lid and hand tighten.
- Process under 6 pounds of pressure for 10 minutes.
Makes about 12 pints.
- Heat oil in a sauce pot over medium heat, add shallot, ginger and salt, until softened, about 2 minutes.
- Add water, vinegar, sugar, 6 ounces (1 1/2 cups) cranberries and apple, bring to a boil stirring often.
- Reduce heat and simmer, stirring on and off, until the fruit begins to break down, loose their shape definition and the mixture begins to thicken, about 15 to 20 minutes.
- Add the remaining the cranberries and simmer until they burst, about 5 to 7 minutes. Let cool for about one hour before serving, can be refrigerated for up to 3 days.
Makes about 3 cups.