I've been making this chutney for the past few years and this year I decided to really figure out exactly what ingredients and proportions I actually use....I'm one of those cooks that flies by the seat of her pants and then when something turns out really yummy, has a hard time recreating the exact recipe. So here goes:
-1 can jellied cranberry sauce
-1 12 oz. bag fresh cranberries (washed)
-3 med-sized tangy oranges, peeled & seeded, sectioned and chopped into 1/2" chunks
-3 med-sized tangy apples, peeled, cut into 1/2" chunks
-1/3 C. raisins
-2 Tbsp. (or more) very finely julienned fresh ginger
-1/4 to 1/2 tsp. ground cloves (to taste)
-1 Tbsp. (or to taste) very finely julienned orange peel
-1/3 to 1/2 C. raw turbinado sugar (to taste)
----- 2 Tbsp. Balsamic vinegar----
Put all ingredients (except balsamic vinegar) into a large sauce pan over medium heat. Bring to a strong simmer. Lower heat to very low and continue cooking until cranberries "pop" and the apples are soft.
Remove from heat and stir in 2 Tbsp. balsamic vinegar.
Let cool and then refrigerate.
I love this as an appetizer over cream cheese, even goat cheese. But it is also yummy over plain yogurt as a "healthy" snack with a kick. Best of all--with turkey, chicken or even roast port.
I'm off to Auction Thursday........let's see what turns up. I didn't spy too much at Preview, but you just never know.
Mary and Jones (& Cole)