Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It can be canned or frozen or kept in the refrigerator for weeks.
• 1 pound (4 cups) fresh or frozen cranberries
• 2 cups packed light brown sugar
• 1 small tart apple, peeled cored and diced
• 3/4 cup cider vinegar
• 1/2 cup currants, raisins or dried cherries
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp yellow mustard seeds (I use 1/2 teaspoon ground mustard)
• 1/4 – 1/2 tsp dried pepper flakes if desired.
Place all ingredients in a large heavy saucepan and bring to a boil over a medium high heat. Reduce heat and simmer until the mixture thickens slightly, about 25 minutes. The cranberries will pop as they cook.
Allow to cool then ladle into jars. Cover and refrigerate for up to 3 months. May be frozen up to one year.
Cranberry chutney goes well with pork and chicken entrees. Serve it with cheese, crackers and apple slices as an appetizer. Use as a spread for making a sandwich with turkey or chicken or top a turkey burger with chutney to make it extra special. A spoonful stirred into some Greek yogurt makes a lovely dessert.
Yield: 2 pints or 64 Tablespoons
Serving Size: 2 Tablespoons
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