Cranberry Chutney

Please don’t buy a can of cranberry jelly to serve with your holiday meal. It will taste like a can, and you’ll not be able to enjoy the wonderful cranberry flavor like you would if you made your own cranberry relish from fresh ingredients. So, why not make your own? This is one of our favorite cranberry recipes, adapted from one presented by M. Dalton King in Perfect Preserves (ISBN 978-0831711023) and makes use of Balti Garam Masala from our second month of blog writing in January, 2014.

½ cup dried apricots
1 cup boiling water
6 cups whole cranberries
4 cups water
1 cup orange juice
¼ cup lemon juice
1 cup apple, peeled, cored, and cut into small dice
1½ cups brown sugar, packed
½ cup apple cider vinegar
¼ cup honey
1 tablespoon Balti Garam Masala
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon ground allspice
½ teaspoon ground cinnamon
1½ cups walnuts, roasted and chopped

Cover the apricots with boiling water and let sit for an hour. Drain, reserving soaking liquid, and coarsely chop.

Place the cranberries, reserved apricot soaking liquid, and water in a large pot and bring to a boil. Simmer until the cranberries pop, approximately 10-15 minutes. Add remaining ingredients (except for walnuts), and cook over medium heat until the chutney thickens and gels on the back of a spoon. This should take between 30-60 minutes. Stir in the walnuts, and cook for 2 minutes until hot. Ladle hot chutney into canning jars, leaving ½” headspace. Seal and process for 30 minutes in a boiling water bath. Remove, let cool, and check the lid seals.

Cranberry Chutney

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