So here it is. It is almost Thanksgiving, and time to make my father’s cranberry chutney. Chutney can be made out of almost anything, peaches, apples, apricots and usually vinegar to give it a sweet and sour taste. This recipe has been in our family for years and is a Thanksgiving tradition. I always double it and freeze a portion to enjoy all winter long. It is also one of those dishes you can make in advance of the big day.
Simmer 1 cup of sliced onions for 30 minutes with one cup of water, ¾ cup of brown sugar and ½ cup of white sugar.
Then stir in ¾ cup of cider vinegar, 2 tart apples (peeled, seeded and diced), ½ t of salt, 1 t of fresh grated ginger, and ½ t each of mace and curry powder and the grated rinds of two oranges.
Simmer ½ hour longer, and then stir in 1 quart of cranberries (washed and picked over), ½ cup of currants and the strained juice of two oranges.
Boil slowly for 10 minutes until the cranberries burst.
If you do not have mace, cinnamon may be substituted.
It seems like a lot of work, but it is worth the effort. The chutney is delicious…