Day: November 24, 2012

November 24, 2012 Cranberry Chutney

I have a library of hundreds of cookbooks and food magazines from thirty years of cooking, entertaining and catering. Some hold a fonder place in my heart than others. The Silver Palate and Frog Commissary cookbooks are in their second copy after falling apart from years of constant use. Another book that holds a special place for me is Betty Rosbottom’s Cooking School Cookbook. My copy is dog-eared and stained from years of constant use. Her creative recipes were a constant source of inspiration for daily meals, entertaining and in developing my own menus in my fledgling years as a caterer. As someone who doesn’t normally make fancy cakes, I was even inspired to make her chocolate ribbon cake and chocolate apricot pecan torte, both featured on the cover of Bon Appetit. One of the recipes in the Cooking School Cookbook I have been making for years ironically isn’t hers but another cooking teacher, Shirley Rubenstein.  It’s a tangy sweet cranberry chutney that is a part of our Thanksgiving and Christmas table. Chutney, simply put, is a condiment, a mixture of chopped fruit, vinegar, spices and sugar cooked into a chunky spread. This chutney is delicious with turkey dinner and the leftover turkey sandwich your enjoy the next day. It’s also a good accompaniment to soft cheeses and crackers. Perfect as a hostess gift, it will keep for several weeks, refrigerated in an air tight container.

Shirley’s Cranberry Chutney

Ingredients

  • 1 c water
  • 1 c sugar
  • 2 cups fresh cranberries
  • 2 T cider vinegar
  • 1/2 c golden raisins
  • 1/4 c slivered almonds
  • 1 T light brown sugar
  • 1/4 t ground ginger
  • 1/2 t finely chopped garlic

Directions

  1.  Combine the water and sugar in a heavy 3 quart saucepan over medium high heat. Stir to dissolve the sugar and then bring to a boil without stirring.
  2. Add all the remaining ingredients. Boil very slowly, stirring occasionally, until fairly thick, 5 minutes or longer.
  3. Allow the chutney to cool, then cover and refrigerate. Chutney keeps well in the refrigerator, for several weeks.

Makes about 2 cups.