Cranberry-Orange Chutney

This has a magnificent color and is best served in a clear bowl. The lace-work beneath the bowl is a piano scarf made by my great-grandmother, Dora Ann, for whom I am named. Dora made the lace by hand.

From the Colorado Cache cookbook, this is our favorite thing to make with cranberries. The ingredients are bizarre but the complex flavor is extraordinary. This has become the only cranberry “relish” we serve at the holidays. It makes quite a bit, and will keep in the refrigerator for up to six weeks.

Cranberry Orange Chutney

  • 4 oranges, peeled, segmented and cut into 1/2″ pieces; and 1/4 c. thinly slivered orange rind
  • 1 lb. cranberries
  • 2 c. sugar
  • 1/2 c. orange juice
  • 1/4 c. crystalized ginger, chopped
  • 1/2 tsp. Tabasco
  • 1 cinnamon stick
  • 1 whole clove garlic
  • 3/4 tsp. curry powder
  • 3/4 c. raisins

In a saucepan, heat everything except for the orange segments. Cook until the berries pop. Remove from heat. Discard the cinnamon and garlic. Stir in the oranges. Serve warm or chilled. Will keep for 6 weeks in the ‘fridge.

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