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Cranberry Chutney

Source of Recipe

Beat That! Cookbook


List of Ingredients

STAGE ONE:
3/4 pound onions, peeled and chopped
1 clove garlic, pressed
1 cup water
3/4 cup packed light brown sugar
1/2 cup white sugar
1 tablespoon corn oil

STAGE TWO:
2 granny smith apples, peel, core, chop
1/3 cup balsamic vinegar
2 teaspoons salt
1 tablespoon grated fresh ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg (fresh)
grated rind of 2 large oranges

STAGE THREE:
12 ounces fresh cranberries, picked over
3/4 cup dried currants
3/4 cup golden raisins
juice of 2 oranges from Stage Two


Recipe

STAGE ONE: Put the onions, garlic, water, sugars and oil into a large nonreactive heavy pot. Over medium heat, stirring frequently, cook the mixture for 30 minutes, until thickened.

STAGE TWO: Add all the stage two ingredients to the onion-sugar mixture. (Save the oranges; you'll need the juice in the next step.) Cook for 30 minutes more over medium heat, stirring frequently. Don't worry about how ugly everything looks at this point; the cranberries will make it nice again.

STAGE THREE: Add the cranberries, currants, raisins and orange juice to the pot. Turn the heat to low. Stirring constantly now, cook the mixture until the cranberries have popped, most of the liquid has evaporated, and the stuff in the pot looks like chutney. This can take anywhere from 15-25 minutes, depending on the size of your pot, the ripeness of the berries, and just plain luck. When the chutney is done, pack it into sterilized jars and seal them. Refrigerated, the chutney will keep indefinitely. Makes about 1 quart. Recipe can be doubled.