It’s getting close – you girls need to hide!
This year, while looking for something new to put on the Thanksgiving table, I found a recipe for “The Best Cranberry Tangerine Chutney” on Cathy’s blog, Noble Pig. This chutney was originally from another Cathy’s blog, Wives With Knives, and it’s a family recipe that she generously shared. The ingredients intrigued me, especially that curry powder. But there were warnings to stick to the recipe and, after tasting the scrumptious-ness and seeing what curry does for this sauce, I totally get it.
I made a batch last night and poured it into 7 half pint jars which sealed perfectly without a hot water bath (yeah!). The beautiful jars are ready for the holidays and beyond. This is downright fabulous on a cracker with cream cheese and I cannot wait to try it on turkey, turkey sandwiches, roast chicken, etc., etc. This recipe is truly a treasure – thanks to both Cathy and Cathy for sharing this!
- 3 cups fresh cranberries
- 1 large tart apple, cored, peeled and chopped
- 1/2 cup orange marmalade
- 1/2 cup apple cider vinegar
- 1-1/2 cups sugar
- 1 cup water
- 3 Tablespoons candied (crystallized) ginger, chopped
- 3/4 teaspoon ground cinnamon
- 1 Tablespoon curry powder
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup golden raisins
- 2 cans mandarin orange slices, drained
Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low and simmer for 40 minutes, stirring occasionally.
Wash jars in hot water and set aside. Put lids and rings in a pan or bowl and pour scalding water over them to soften the seal. When the chutney is done, ladle the very hot liquid into warm half pint jars, wipe the rim, place a lid on top and tighten the ring. place the jars upside down for about 15 minutes and then turn them upright and they will seal. If one doesn’t seal, pop it in the fridge to use first.
You are going to LOVE this.