This is it, my very first food photoshoot in my new kitchen!! The rest of it is a mess at the moment, I'm baking up everything I need for this week. I promise pictures soon. I might have to devote a whole post just to my kitchen... It is without a doubt my favorite part of my house!
Christmas Cranberry Chutney (adapted from The English Kitchen)
3 cups fresh cranberries
1 cup golden raisins (sultanas)
1/2 cup chopped candied citrus peel (or fresh zest from 3 large oranges)
1/2 cup finely chopped onion (I used a sweet onion)
3 cloves of garlic, peeled and crushed
1 cup cider or white vinegar (I used cider and loved the extra tang)
1 cup water
1 cup white sugar
1 cup dark brown sugar, packed
1/4 cup lemon juice
1 tsp kosher salt (1/2 tsp table salt)
3 whole cloves (as in the spice, not garlic)
1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp red pepper flakes
Place the vinegar, water, both sugars, lemon juice and salt in a large non-reactive saucepan. Bring to a boil, stirring to help dissolve the sugar. Once the sugar has dissolved add the remaining ingredients. Lower to a simmer and simmer gently, stirring often, uncovered for 45 minutes, until thickened. Makes about 4 cups. You can refrigerate it and give away as gifts for immediate use at this point, or you can process them to be shelf-stable for up to a year. To process, pour into hot sterilized jars and seal. Process in a hot water bath (boiling) for 15 minutes. Remove from hot water and place jars on a clean towel on your countertop. Let sit 24 hours.
It's tangy and fruity and bright, with some rich savoriness from the onions and garlic. It's not harsh at all, which was my biggest worry, and not too sweet, with those lovely notes of citrus and holiday spices. I am a chutney convert!! This might become a Christmas season tradition around this house. I'm giving a few jars away to friends... next year I should make a double batch!