Recipes
Jan 10, 2012

Recipe: Cranberry and dried cherry chutney

By: Betty Rosbottom

Recipe: Cranberry and dried cherry chutney Author: Style At Home

Recipes
Jan 10, 2012

Recipe: Cranberry and dried cherry chutney

By: Betty Rosbottom

Sunday-cherry-MAIN.jpg
Cranberry and dried cherry chutney

Cost
Inexpensive
Prep time 10 minutes
Start-to-finish time 25 minutes, plus 2 hours, 15 minutes for the chutney to chill

Ingredients

  • 1 cup/200g granulated sugar
  • 2 cups/225g fresh cranberries
  • 2 tbsp cider vinegar
  • 1 tbsp light brown sugar
  • 2-½ tsp minced fresh ginger
  • 1 whole cinnamon stick, broken in half
  • 2 tsp grated orange zest


Directions
1
In a medium, heavy saucepan combine 1 cup/240 ml water and the granulated sugar and set over medium-high heat. Stir until the sugar has dissolved, and then bring the mixture to a boil without stirring.

2 Add the cranberries, cherries, vinegar, brown sugar, ginger, and cinnamon stick halves, and stir to mix. Bring the mixture to a simmer, then lower the heat slightly and cook until the mixture just starts to thicken, for 6 to 7 minutes. Remove the pan from the heat and stir in the orange zest. Using tongs or a slotted spoon, carefully remove and discard the cinnamon stick halves.

3 Cool the mixture to room temperature, then cover and refrigerate for 2 hours so that the chutney will thicken. (The chutney can be prepared 3 days ahead; serve chilled or bring to room temperature for 30 minutes before serving.)

Makes 2 cups/585 g.



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Excerpted from Sunday Roasts, Copyright © 2011 by Betty Rosbottom. Photography by Susie Cushner. Excerpted by permission of Chronicle Books. All rights reserved.



 

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Recipe: Cranberry and dried cherry chutney