Tangy Cranberry and Cherry Chutney

by zesty on June 8, 2011 · 5 comments

You know how I love meat and fish. If you didnt already know that, I am telling you now… I love meat and fish and all things in between. Often times I love having a little chutney on the side to eat with the meat or fish of choice. I was inspired on Sunday when I was over at Nanny zesty’s and had some oven roasted pork loin with a homemade cranberry sauce/chutney.

I remember I had made this chutney a while ago and never featured it on zesty for some odd reason. As I was looking through all my folders of images I stumbled upon this one and knew I had to share. Now before you get too excited or grossed out – depending on your taste buds you have to give this a try.

Whether it be roasted turkey, halibut, pork, on top of your hamburger this will add a dimension of flavor and texture that you will be craving for.

Ingredients

  • 1 lb. fresh cranberries
  • 2 Cups fresh cherries, pitted
  • 1 Cup sugar
  • 1/2 Cup firmly packed brown sugar
  • 1/2 Cup golden raisins
  • 2 Tsp. ground cinnamon
  • 1 1/2 Tsp. ground ginger
  • 1 1/2 Tsp. ground cloves
  • 1/4 Tsp. ground allspice
  • 1 Cup water
  • 1 Cup chopped onion
  • 1 Cup chopped cooking apple
  • 1/2 Cup chopped celery

Method

  1. Combine first 10 ingredients in a Dutch oven.
  2. Cook over medium heat, stirring frequently, until juice is released from cranberries, about 15 minutes.
  3. Stir in remaining ingredients.
  4. Reduce heat and simmer, uncovered, about 15 minutes or until thickened; stirring occasionally.
  5. Chill before serving or serve hot.
  6. ENJOY!

Zesty Tip: Chutney will keep in refrigerator in airtight container for up to 2 weeks. This goes great on sandwiches as well in place of mayo or mustard.

One other thing that I forgot to mention.  If you love a little spice, red pepper flakes or chili powder work very well in this to give it a punch of heat.  I am heading to the office so have a great Wednesday and I will talk to you on Friday.

I just checked the long range forecast and I see two days of sunshine for the weekend.  I almost fell off the chair!!

Take care

zesty

Chutney will keep in refrigerator in airtight container for up to 2 weeks.
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{ 5 comments… read them below or add one }

1 Lynn Bungay

Can you freeze the chutney. Two weeks only in a fridge – not very long. I’d like to make a large batch. Thanks.

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2 zesty

Lynn – By all means you can freeze it if you make large batches. I sometimes put some wax paper before the lid to keep it from getting freezer burn.

Reply

3 recipe club

You are so right about the chutney with meat or fish. Sometimes I have just a slight craving for sweet – enough to nag me to have to have a little sugar, but not enough to warrant eating an entire dessert – chutney satisfies this craving!

Reply

4 Lindy

Zesty,I can’t wait to try this with turkey ! It sounds divine!

Reply

5 Velda

what kind of cherries?

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