Cran Citrus Chutney Recipes

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

Steps:

• Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

Steps:

• Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
• Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Steps:

• Place a small dish in the freezer. Combine all of the ingredients with 2 cups water in a pot and bring to a boil. Decrease the heat and cook on a low boil, covered, for 10 minutes. Uncover and bring the chutney back up to a boil. Uncover and increase the heat so the chutney boils rapidly for 20 minutes. Turn off the heat and place a few tablespoons on the frozen dish. Replace the dish in the freezer. After 5 minutes, nudge the chutney with a spoon or your finger. If it has the proper consistency, it's done. If the chutney is still runny, continue to cook for another few minutes, then test it again. To store in the refrigerator, let the chutney cool to room temperature. Pour into an airtight container and refrigerate for up to 2 months.
• VARIATION: Citrus Marmalade
• For a delicious, easy marmalade, leave out the onion and vinegar, and use just a dash of salt. The ginger is optional.
• Basic Canning
• Canning is a straightforward process that experienced veterans can do instinctively. It's fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

Steps:

• In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.