Thursday, December 16, 2010

"Superfruit" Chutney

I'll be right upfront with you and admit to being misleading with the title of my post today.  In truth, I was afraid no one might want to see yet another cranberry recipe.  As for me, I can never get enough of the jewel-like berry that only offers itself up in the fall and am always on the alert for more ways in which to use it.

Yes, gentle readers, the cranberry is considered a "superfruit" so eat it in good health!

The recipe is from Betty Rosbottom's Cooking School Cookbook.  It has evolved to bear little resemblance to the original recipe but I think of it, still, as hers.  I came upon her cookbook quite by accident.  It was in early November 1988.  My husband was out of town and I had taken our two little boys out for dinner.  We'd been decadent and shared pizza and calzones while they told me about their day.  One of them needed poster board so we stopped at K-Mart.  As is still my habit, I had to look through the book section.  That's when I came upon Betty's book.  It was a warm and fuzzy outing with my boys and it always comes to mind when I do the cranberry chutney.

Some for a roasted duck at dinner this evening.  Some to go with our Christmas brunch ham.

Cranberry Chutney from Betty Rosbottom and greatly tweaked in my kitchen

1 cup water
1 cup sugar
2 cups fresh cranberries
1/3 cup thinly sliced shallots
1 tbsp chopped garlic
2 tbsp balsamic vinegar
1/2 cup golden raisins
1/3 cup chopped candied ginger
1 tbsp light brown sugar
1/4 tsp salt

1.  Combine the water and sugar in a heavy saucepan over medium heat.  Stir to dissolve the sugar and then bring to a boil without stirring.
2.  Add all the remaining ingredients.  Boil very slowly, stirring occasionally, until fairly thick.  This will take anywhere from 5 to 10 minutes.
3.  Cool, cover and refrigerate.  The chutney keeps well for about a week.

Makes 2 cups.