Recipe: Cranberry and dried cherry chutney
Cranberry and dried cherry chutney
Prep time 10 minutes
Start-to-finish time 25 minutes, plus 2 hours, 15 minutes for the chutney to chill
- 1 cup/200g granulated sugar
- 2 cups/225g fresh cranberries
- ½ cup/80g dried cherries
- 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
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.