Thanksgiving – 2016
Maybe you’ve had that cranberry “stuff” than comes in a can and decided that cranberry sauce wasn’t for you. That was my experience, until some years ago I came across this absolute marvel of a recipe for cranberry chutney. I’ve been making it for Thanksgiving ever since as a “must have” on my menu. Try it, it’s easy, its delicious and it’s not only good with turkey, but with chicken and pork, as well. It is so good, in fact, that I can’t bear to keep it to myself and have decided to share the recipe with you. Happy Thanksgiving and Bon Appetite!
Begin by washing and sorting a bag of fresh cranberries, 4 cups.
Add a cup of golden raisins
Add 2 cups of sugar.
Add cinnamon and allspice to taste. I like things spicy, so I add extra but a 1/4 tsp of allspice and 1 tsp of cinnamon should be adequate to start… spice it up from there.
Drain pineapple, reserving juice, and chop to desired texture.
Chop fresh ginger using a pleasing amount.
Add water to pineapple juice measuring to one cup.
Add liquid and stir.
Bring to a boil, reduce heat and simmer for approximately 20 minutes. Cook a bit longer for thicker consistency.
The mixture will reduce down to a syrup that thickens as it cools.
Store in refrigerator in an air-tight container for up to two weeks. Serve cold or at room temperature as desired.