We asked Michael Bacon, Director of Nutrition Services at the BLC for a recipe he recommends for the holidays. Here is his delicious Cranberry Chutney recipe just in time for the holiday season.
Makes about 5 cups
1 12oz bag cranberries
1 and ¼ cups brown sugar
1/3 cup cider vinegar
1 cup orange juice
½ cup chopped dried apples
½ cup chopped dried apricots
½ cup golden raisins
¼ cup chopped crystallized ginger
1 cup slivered almonds
2 tablespoons grated orange peel
½ teaspoon ground cinnamon
1/8 teaspoon ground clove
Place all items in a pot and bring to a boil, stirring well. Reduce heat to a simmer and continue cooking for about 20 to 30 minutes until chutney has reduced and thickened. Place in non aluminum container with cover ( do not use aluminum foil) and chill.
Make sure all dried fruit is chopped small, it will rehydrate while cooking and get larger.
You may also vary the amount of sugar and cider depending on taste. I don’t like it real sweet.
I enjoy making this for the holidays because it is a fun twist on an old favorite. Cranberries are as much a part of the holidays as turkey and pie, but this adds a menu item that is a little zippy and refreshing at the same time. It also makes a great condiment to add to a sandwich and goes great with almost any other meat.