Tuesday, November 16, 2010

Orange-ginger cranberry chutney

This is NOT the same flavor as canned cranberry sauce. A little goes a long way. It's strong and bitter, but I love it. Also, it makes a lot, so you can freeze it and add 2/3 of a cup to plain muffin batter and you'll have the greatest muffins ever.

2 cups water
3 cups sugar
2 whole oranges, peel included, diced, seeded, and finely chopped in a blender
1 2-inch piece ginger, peeled and thinly sliced
4 cups fresh cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup golden raisins

In a medium pot, combine the water and sugar and bring to a boil, stirring occasionally. Add the oranges and ginger and reduce the heat. Simmer, uncovered, for 20 minutes.

Add the cranberries, cinnamon and cloves and simmer, uncovered, for about 15 minutes, until thickened. Add the raisins and cook for about 7 minutes more, until big bubbles appear in the sauce. Cool in a bowl before serving.

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