Sunday, November 21, 2010

Spiced Cranberry and Dried Fruit Chutney

About 5 years ago, my friend Leslie turned me onto this easy cranberry recipe.  Like i said, it's easy and interesting and, with a few of my own touches, it's become my "go to" cranberry dish for Thanksgiving dinner.  It's actually good year-round with turkey or on top of yogurt or cottage cheese.

You can use any kind of dried fruit.  In fact, this year i ventured into a completely different variety -- figs, bing cherries, and blueberries.  But get creative and use whatever you like.

Dried apricots, figs, bing cherries, blueberries and fresh cranberries

All the fruits getting to know each other in this hot bath.

Ingredients --
  • 4 cups of fresh cranberries
  • 1 cup of dried apricot halves
  • 1/2 cup of dried blueberries
  • 1/2 cup of dried bing cherries
  • 1 cup of dried figs
  • 1/4 cup of chopped crystallized ginger
  • 2/3 cup of packed golden brown sugar
  • 1 cup of frozen concentrated cranberry juice cocktail, thawed i forgot to pick this up at the market, so this year i used apple juice instead.  Great alternative!
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • 4 teaspoons of balsamic vinegar
Stir all ingredients except vinegar in a large saucepan over medium-high heat until sugar dissolves.
Increase the heat to high and boil until thick, stirring often - about 4 minutes.
Transfer to a bowl and mix in the vinegar.
Season with salt & pepper.
Cover and chill.

Yields 5 or 6 cups.
Can be made 2 weeks ahead of time.

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