Cranberry Ginger Chutney
By: Alli Shircliff
Published: Thursday, December 2, 2010 - 12:33pm

Ingredients




4 cups whole fresh cranberries
2 1/2 cups sugar
1 1/4 cups water
6 wholes cloves
2 cinnamon sticks
1 teaspoon salt
2 Granny Smith apples, peeled cored and diced
2 Bosc/Anjou pears, peeled, cored and diced
1 small onion, diced
1 cup golden raisins
 cup crystalized ginger or 2 tbsp fresh ginger, grated
1/2 cup whole hazelnuts, toasted, skins removed and halved (or crushed)

Preparation

1 In a 6 quart saucepan, combine cranberries, sugar, water, cloves, cinnamon sticks and salt.  Bring to a boil over medium heat, stirring frequently to dissolve the sugar. 2 Cook until cranberries pop, about 10-12 minutes.  Bring to a simmer. 3 Toast hazelnuts. 4 Stir in apples, pears, onion, raisins and ginger.   Continue to cook, stirring frequently until thick, 10-15 minutes longer. 5 Remove from heat, stir in hazelnuts and cool to room temperature.  Discard the cinnamon stick and cloves, if you can find them! 6 Refrigerate in sealed containers.  Serve with Thanksgiving dinner, as a spread on a sandwich, or on French toast.

About


You can use crystalized or fresh ginger.  If you want a fully sweet, more traditional cranberry sauce, omit the onion.  But it does add a different dimension to the chutney.  Also, it is an open-ended recipe.  You can add oranges, or lemon zest, or any type of apple or pear.  You can add regular raisins, or dried cherries or dried apricots.  The options are pretty endless!