Cranberry and Dried Cherry Chutney Recipe

Cranberry and Dried Cherry Chutney

from Sunday Roasts by Betty Rosbottom

Ingredients:

1 cup granulated sugar
2 cups fresh cranberries
1/2 cup dried cherries
2 tbsp cider vinegar
1 tbsp light brown sugar
2 1/2 tsp minced fresh ginger
1 cinnamon stick, broken in half
2 tsp grated orange zest

Serves 4

This and many other wonderful recipes may be found in Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb
by Betty Rosbottom from Chronicle Books

This deep crimson chutney is a favorite of my students. I've included it more than once in my Thanksgiving classes, and each time it turned out to be one of the most popular dishes on the menu. Everyone loves the balance of flavors-the sweetness of the cherries countered by the tartness of the cranberries.

1. In a medium, heavy saucepan combine 1 cup water and the granulated sugar and set over medium-high heat. Stir until the sugar has dissolved, and then bring the mixture to a boil without stirring.

2. Add the cranberries, cherries, vinegar, brown sugar, ginger, and cinnamon stick halves and stir to mix. Bring the mixture to a simmer, then lower the heat slightly and cook until the mixture just starts to thicken, for 6 to 7 minutes. Remove the pan from the heat and stir in the orange zest. Using tongs or a slotted spoon, carefully remove and discard the cinnamon stick halves. Cool the mixture to room temperature, then cover and refrigerate for 2 hours so that the chutney will thicken. (The chutney can be prepared 3 days ahead; serve chilled or bring to room temperature for 30 minutes before serving.)

Makes about 2 cups.