December 18, 2013

Christmas Cranberry Chutney

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)
Printable Recipe

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. 
I've never liked chutney. I've always had a hard time mixing sweet and savory flavors, especially fruit with meat, and that's often what you serve chutney with, right?? But when I read the list of ingredients in this recipe... I could almost taste it. And I knew I had to try it! Boy oh boy, am I glad I did, because this stuff is fantastic!!
You can serve chutney with cheese and crackers, spread it on sandwiches, or spoon it over a pork roast or turkey dinner. It makes a great holiday gift, awesome to have around for a quick treat. Yum!!
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!


  1. Yay! First food photos in your NEW house! So glad you enjoyed this recipe. I always double batch this. It's so good and everyone loves to get it! Merry Christmas dear friend! xxoo

  2. YUMMY!!!!! I would love to try this. I hope you have the Merriest of Christmases :)


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