Over the past few years, I have given my family and friends jars of homemade Cranberry Chutney - just my way of saying thank you for your love and friendship. This year, I'm expressing my warm wishes to all by sharing my recipe for this delicious concoction. Here is the exact one I've been using for years. Now you can make your own chutney to share with the special people in your life. Happy Thanksgiving, my friends!!!
Andrea's Cranberry Chutney
1 Cup Cider Vinegar
4 Cups Brown Sugar
1 ½ Teaspoons Curry Powder
1 Teaspoon Ground Ginger
½ Teaspoon Ground Cloves
½ Teaspoon Ground Allspice
1 Teaspoon Cinnamon
3 Cups Water
4 Navel Oranges
2 Apples, peeled and chopped
12 Cups Fresh or Frozen Cranberries
1 Cup Golden Raisins
1 Cup Dried Apricots, Diced
1 Cup Walnuts, Chopped (optional)
1. In a large saucepan, combine the vinegar, sugar, spices and the water. Bring to a boil, stirring until the sugar dissolves.
2. Zest the rinds of the lemons and oranges and reserve. Then, juice the lemons and cut the oranges into membrane free sections. Add the zests, lemon juice, orange sections, and apples to sugar mixture and simmer, stirring occasionally for 10 minutes. (TIP: Check out this video if you need a tutorial on easily and quickly segmenting citrus.)
3. Add 6 cups of the cranberries, raisins, and apricots and simmer for 40 minutes.
4. Stir in 4 cups of the cranberries and simmer for 10 minutes more.
5. Stir in the remaining 2 cups of the cranberries and the walnuts (if using) and simmer for 15 minutes.
Cool chutney and store in the refrigerator. You should end up with about 7 pints - enough to share!