Video: Making Cranberry Chutney

December 23, 2008

 

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pc230026As I mentioned after Thanksgiving, there are some dishes that should be made all the time–not just for the holidays to which they are relegated. In particular, I don’t think Thanksgiving should be imprisoned on the last Thursday of November. In honor of my firm stance against such foolishness, I proposed that, on the day after Christmas, my family cook a big bird, complete [wpvideo tFvhqZVp] [wpvideo tlz19ABG] [wpvideo pTK1QxpB] with stuffing, chutney, etc. It was agreed upon–especially since we didn’t get to share the date this year. Also, because the only foods we eat on December 24th are Polish, we thought it might be in [wpvideo UnAFG79d] [wpvideo Xdnz9DoE] order to have some hearty, American fare the next day. So, dear reader, here is a vlog of my chutney–I hope you enjoy the extremely high-tech cinematography and sound. As annoying as the 70s effects may seem, don’t miss the walnut outtake. Texan bags are thicker, I guess. (Video continues below…)

Here is the recipe:

1/2 c apricot or orange preserves

1/2 c firmly packed brown sugar

1/4 tsp cinnamon

1/4 t tsp ginger

1/4 tsp cloves (less if you prefer)

12 oz pack of fresh cranberries (frozen if need be)

1 med. pear, peeled and cubed

1 med. apple, the same

1/2 c golden raisins

1/2 c coarsely chopped walnuts

Combine preserves, sugar and spices in med. saucepan. Bring to a boil, cook until sugar dissolves, stirring occasionally. Add cranberries, pear, apple and raisins; cook over med. heat for 25 minutes or until mixture is thick, stirring occasionally. Stir in walnuts, cool slightly. Pour into clean bowl or jars and store up to 3 weeks.

So I am a little nuts.

[wpvideo reImMfYy]

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