Cranberries & Sugar by Jessica Gioglio
This Thanksgiving, I’m introducing a delicious new side dish to our menu: homemade cranberry-apple chutney. Sweet yet tangy with hints of cinnamon and ginger, this chutney is fantastic when paired with turkey. It’s also a lovely addition to a turkey sandwich – think Iggy’s whole grain bread, dijon mustard, spinach, leftover turkey and chutney.
To make the chutney, you’ll need the following:
– 1 lb cranberries
– 1 cup water
– 1/2 cup sugar
– 2 green apples, peeled, diced in 1/2 inch pieces
– 1/4 cup red wine vinegar
– 1/4 cup lemon juice (e.g. one to two lemons)
– 1/3 cup sugar
– 1 tbsp cinnamon
-1/4 tsp ground cloves
-1 tbsp fresh ginger
Start by combining the cranberries, one cup of water and 1/2 cup of sugar in a medium saucepan. Bring to a boil, then reduce to low heat and simmer for ten minutes. After ten minutes, remove from heat, but keep the saucepan on the stove.
While the cranberry and sugar mix is boiling, chop two green apples and toss with red wine vinegar, juice of two lemons, 1/3 cup of sugar, cinnamon, ground cloves and fresh ginger. Pour mix into another medium sauce pan and cook on medium heat until the apples are soft.
Once the apples are soft, combine with cranberry mix and heat until the chutney forms. You’ll want it to be the texture of a thick cranberry sauce with chunks of apples. Allow to cool and then pour into three empty jam jars (I hoard jars of Bonne Maman preserves for this very reason).
Buon Appetito!
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