Cranberries are a Thanksgiving classic. This chunky chutney recipe brings even more fresh fall Local Box fruits into the equation! It’s delightful on crackers, with cheese, and (of course) with turkey. My family makes a killer Gobbler Sandwich with Thanksgiving leftovers, and Cranberry Sauce is essential.
Makes about 4 c.
Recipe from Jordan Swim, from Allen High School’s Blu Cooking School!
1 grapefruit (or orange), skin removed, chopped
1/4 c. grapefruit (or orange) juice
12 oz. fresh cranberries
1 3/4 c. sugar
1 large apple, or two small persimmons, or a large Asian pear (or a combination!) peeled, cored, chopped
1/2 c. raisins
1/4 c. chopped walnuts
1 Tbsp apple cider vinegar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 10 minutes, or until cranberries are bursting. Hope you’re wearing an apron! At this point, taste and check for seasoning. Feel free to continue cooking for up to 20 minutes- the mixture will reduce and thicken.
This recipe can be made days or weeks before and stored in an airtight container or in the freezer. If you prefer saucier cranberries, add more liquid on the day you’re serving the cranberries. Port or red wine are lovely for the holidays, but water is also an option. Simmer until desired consistency is reached.
Canning Cranberry Chutney
Cranberry chutneys are also great for canning! Follow the recipe above, but subtract the nuts. Then follow the recipe below. If this is your first time canning, check out Principles of Home Canning from the National Center for Home Food Preservation.
1. While cranberries are cooking, prepare canner, jars, rings, and lids. (half-pint jars make great gifts!) My canner set up is a large pot with a small drying rack set at the bottom. The pot just needs to be large enough so that you can submerge your jars in 1″ of water. You can sterilize your jars, lids, and rings by washing them with hot soapy water. You can also run jars through the dishwasher and then heating your lids in water on the stove.
2. Ladle chutney into half pint jars, leaving a generous half inch of headspace (room at the top.) Run a chopstick around the inside of the jar to remove air bubbles.
3. Wipe jar rims with a clean, dry towel. Apply lids and tighten rings to fingertip tight.
4. Return filled jars to canner, bring to a rolling boil and process for 10 minutes*.
5. Allow jars to cool completely on a towel on your counter for 24 hours. After 24 hours, check the seal by removing the ring and gently pulling the lid. If it sealed properly, it will stay on!
6. If the lid came off, don’t worry! Just store that one in the fridge, or try reprocessing. If they are properly sealed, store in a cool, dark place until ready to give as a gift.
*10 minutes processing is sufficient at or below 1,000 feet elevation. If you live at a higher altitude you’ll need to adjust the processing time accordingly.