Cranberry Chutney
3 cups (750ml)
Feel free to use any type, or combination, of dried fruit. Dates, figs, raisins, apricots, candied ginger, dried cherries, cranberries, pineapples, or other favorites, work well. (Of course, there’s no need to chop the raisins or dried cranberries or cherries, if using.) You could also include chopped candied orange or lemon peel in the mix. Any tart apple is fine to use, but if using Golden Delicious apples, make sure to chop them very fine (unless you like chunks of apples in your chutney) as they don’t break down as other apples do. If using frozen cranberries, no need to thaw them in advance. Just add them frozen and cook as directed. An interesting addition is to cook the chutney with a very small branch of rosemary. It’ll lend an herbaceous note to the chutney. Remove it after the chutney is cooked. Or a tipple of whiskey (or an anise-based spirit, such as pastis) added right before the end of cooking could also be nice.
12 ounces (340g) cranberries, fresh or frozen (if using frozen, no need to defrost before using)
1 cup (125g) diced dried fruit (see headnote)
1 tart apple, peeled, cored, and finely diced
2/3 cup firmly-packed (140g) light brown sugar
1/2 cup (125ml) orange juice
6 tablespoons (90ml) apple cider vinegar, plus more if desired
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground dried ginger
1/8 teaspoon ground cloves
pinch red chile flakes
pinch salt
1. Mix all the ingredients together in a large saucepan.
2. Cook over medium-high heat, stirring frequently, until the cranberries pop and begin to break down and release their juices, and the apple pieces are cooked through. Time will vary but it’ll take about 10 minutes or so.
3. Remove from heat and when the chutney is cool enough, taste and add 1 (or 2) tablespoons additional vinegar, if desired.

Serving: Serve with turkey (at Thanksgiving or another holiday), or with poultry, pork, roasted vegetables, or even cheese.

Storage: Store in jars in the refrigerator until ready to use. The chutney should keep for at least a month. It can also be frozen for up to six months. If you wish to can it, you can find guidelines at the National Center for Home Food Preservation website.