Cranberries, those bright, tart fall fruits, are full of antioxidants, vitamins, minerals, and phytochemicals that may contribute to renal, bladder, and heart health. They are also a delicious staple of many an autumn table.
This recipe for Cranberry Chutney was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks.”
– Judith B. Jones
Sphere Magazine (November 1977)
- 1½ pounds fresh cranberries
- 1½ cup sugar
- ¾ cup packed light brown sugar
- ¾ cup golden raisins
- 1 Tbsp ground cinnamon
- 2¼ teaspoon ground ginger
- ¾ teaspoon ground cloves
- ⅜ teaspoon ground allspice
- 1½ cup water
- 1½ cup chopped onion
- 1½ cup chopped, cored, baking apple (Granny Smith apples are good for this use, since they are tart but sweeter than cranberries. Other varieties that keep their shape can be used, such as Gravenstein or McIntosh. Golden Delicious or Fuji apples are not as tart and work very well)
- ¾ cup chopped celery
- Combine cranberries, sugars, spices, and water in a 2-quart saucepan and simmer uncovered over medium heat, stirring frequently, until juice is released from the cranberries (~15 minutes). Reduce heat. Stir in onion, apple, and celery, and simmer uncovered until thick (~15 minutes). Refrigerate covered up to 2 weeks.
Chutney is a spicy or savory condiment made from fruits, vegetables, and/or herbs, with vinegar, sugar, and spices.