I made a double batch of this in mid-November and it sure has come in handy. I took a jar on our Thanksgiving trip to Connecticut, and when it was time for an appetizer or a snack, all I had to do was slather some on a block of cream cheese and put it out with some crackers. (And it was devoured.) It also was a godsend on a day when I was booked solid and had to take an appetizer to a cocktail party; again, I slathered it on cream cheese, garnished with a few chopped pistachios to add some color, and added some crackers. I'm sure it would be great on goat cheese or brie, or as a spread on a turkey sandwich.
Cranberry Chutney
(The Farmhouse Cookbook)
Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It can be canned or frozen, or kept in the refrigerator for weeks.
1 pound (4 cups) fresh or frozen cranberries (note that this is more than one package)
1 small tart apple, peeled, cored, and diced
2 cups packed light brown sugar3/4 cup cider vinegar
1/2 cup dried currants
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. yellow mustard seeds
1/2 to 1/2 tsp. dried pepper flakes (I used 1/4 teaspoon but probably would prefer more)
1. Place all the ingredients in a large heavy saucepan (using only 1/4 tsp. of the red pepper flakes) and bring to a boil over medium high heat. Reduce the heat and simmer until the mixture thickens slightly, about 25 minutes. The cranberries will pop as they cook. Taste and adjust the pepper flakes.
2. Allow the chutney to cool, then ladle into jars. Cover and refrigerate for up to 3 months. Alternatively, ladle into sterilized jars and seal according to mfrs. instructions. Or place in freezer containers, allow to cool to room temperature and freeze for up to one year.
Yield: 2 pints
Note: I've decided to name this my best new recipe of 2007 for the Foodbloggers Best of 2007.