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Please Pass the Cranberry Chutney
Paula Gallagher on
The first time I had cranberry sauce with turkey was after I started dating the man who is now my husband. I remember thinking cranberry sauce was odd, but after that first experience, I have never had turkey with out it. And although sometimes we cheat and just use the canned version, there really is nothing like homemade. Plus it makes your house smell divine!
Packed with antioxidants and nutrients, the cranberry really is a superfood. Cranberries contain phenolic antioxidants that keep bacteria from sticking to cells in the urinary tract, helping prevent infections. One study also has shown that these benefits may extend to men’s prostates, as well. Cranberries are also rich in fiber and vitamin C.
This chunkier cranberry chutney recipe is my favorite and you can package it in small mason jars and give it as a gift!
Cranberry Chutney
• 5 cups fresh or frozen cranberries
• 2/3 cup port
• 1/3 cup orange juice
• Zest of 1/2 orange
• 1 1/2 Tbsp balsamic vinegar
• 1/4 cup honey
• 1/3 cup raw style sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves
• 1/2 cup dried apple, chopped
• 1/2 cup dried currants
• 1/2 cup pecans, lightly toasted, chopped
In a large saucepan combine cranberries, port, 1/2 cup water, orange juice, orange zest, 1 Tbsp vinegar, honey, sugar and spices. Cook over medium heat and stir until the sugar is dissolved. Add apple and currants. Bring to a boil, reduce heat, and simmer for 50 minutes, stirring occasionally, until it looks likes a chunky jam.
Remove from heat and stir in remaining 1/2 Tbsp vinegar and pecans. Cool before serving.
Photo from here, with thanks.
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