Sauce
Sandwich
Cake
Appetizer
Strudel
I can’t say enough about this chutney. When fresh cranberries appear at the market in the fall, we make a big batch to eat all winter long. The flavor combination (and color!) screams: The holidays are coming!
Chutney starts with fruit, in this case cranberries, apples, and golden raisins (or currants), and also contains vinegar, sugar, and spice. Once the ingredients are combined, slowly cook until the fruit is tender and creates a thick sauce. Unlike jam, chutney does not contain additional pectin.
Once you’ve cooked the chutney, about 45 minutes, allow it to cool to room temperature. It will continue to thicken as it cools. Then find all the ways you can use your homemade cranberry chutney!
Serve it as your cranberry side at Thanksgiving.
The flavors create a great sauce for turkey, chicken, pork, and ham.
It’s delicious on a sandwich - either warm or cold - and pairs with both mayonnaise and mild mustard.
Add it as filling to a crumb cake: Place half of the cake batter in your pan, spread a thin layer of chutney, top with the remaining batter, and continue with the recipe.
Pair it with an appetizer: Layer the chutney between smoked Gouda cheese and grilled turkey breast on a rosemary twig (pictured above). Spread soft cheese on a cracker and top with a dollop of chutney.
Bake it into a “that looks like it took all day” strudel.
When making strudel, the most time consuming step is preparing the phyllo dough. The layers of dough are brushed with melted butter. Start with thawed, room temperature phyllo and follow the directions on the package. Work fast to prevent the dough from drying out and then tightly wrap and chill, or refreeze, the extra. Phyllo will keep in the freezer for a long time. There is also ready-to-use phyllo available in some markets.
Once the phyllo is prepared, layer it with seasoned apples and chutney. Roll it tightly and place seam side down on a parchment lined sheet pan. Slice the top crust to allow steam to escape during baking. The slits also create an easy way to slice the fragile strudel once it’s baked. The strudel is finished when it’s golden brown and the filling is bubbly. Juice may run as the fruit cooks down.
Bake one for yourself and one for a friend. You can gently lift your sliced strudel onto parchment and place that in a pastry gift box. It’s a delicious gift made with love and you don’t have to tell the lucky recipient that it really didn’t take all day.
Cranberry Chutney
24 oz Fresh cranberries
3 medium Apples
1 cup Golden raisins (or 1/2 cup Currants)
1 2/3 cups Sugar
1 1/2 tsp Cinnamon spice blend
Pinch Salt
1/2 cup Apple cider vinegar
2 - 3 cups Water
Wash, peel, and dice apples into small pieces.
Pour cranberries and 2 cups water into large saucepan.
Stir in remaining ingredients.
Bring to simmer over medium heat.
Reduce heat to low, cover and simmer 45 minutes until apples and cranberries are soft.
Halfway through check thickness. If sauce is too thick add another cup of water.
When sauce is desired thickness, remove from heat and let cool.
Keep chilled until ready to serve.
Makes about 6 cups.
Seasonal
Simple
Versatile
Nutritious
Delicious