Growing up, Thanksgiving always had the canned cranberry sauce with those cute little can rings. A slice of jelled cranberries laying on your plate wasn't all that attractive, nor tasty. I started experimenting with cranberry recipes, and found this one. Believe me, it is delicious, fragrant, and is different! Cranberry Chutney 1 12 oz. bag of fresh or frozen cranberries (1 1/2 c.) 1 1/4 c. white sugar 1/2 c. water 1 large cooking apple (Granny Smith?) peeled and chopped into a dice about the size of the berries 1 1/2 t. ground cinnamon 1 t. ground ginger 1/4 t. ground cloves In a saucepan, combine all ingredients and bring to a boil, stirring often. Reduce the heat and simmer for 30-40 minutes until apple bits are tender and the chutney thickens. Cool completely and refrigerate (at least two days, up to a week). Serve over cream cheese with crackers, or as a condiment with ham, poultry, or pork. (I've never tried it with goose, but it works with chicken, turkey, or duck.) No one, not even picky eaters, has ever disliked this. In fact, they want more until it's all gone. In a small decorative container, it makes a great little Christmas gift. These cranberries did not die in vain!
That sounds like a good recipe. I do one similar but without the apple, goes with the Christmas pudding and the chocolate gateaux and both with cream.
Logan, Christmas pudding? Care to share the recipe? Is pudding just a way of saying dessert, or is it actually a pudding? Sorry to deluge you with questions, but this sounds very interesting.
No problem if you only want 3 you can half the ingredients. Christmas pudding is a pudding.this will make 6 X 1lb puddings. Ingredients 8oz currants 8oz saltanas 8oz raisins 6oz chopped mixed peel 1lb muscavado cane sugar, that's the darkest I can get 2 tablespoons of black treacle 2oz almonds chopped but I use ground because hubby can't eat nuts in big pieces 8oz fresh wholemeal bread crumbs, I use that because it makes the puddings darker 8oz shredded suet 3oz plain flour 1 level teasp.ground nutmeg 1/2 level teasp.ground cinnamon 1/4 level teasp salt. I don't put salt in, I don't think that it needs it. 2oz grated carrot 4oz cooking apple cored and grated 2 lemons grated rind and juice 3 table spoons of brandy, I use Guinness or a stout.because it's dark. 3 large eggs beaten Optional 1lb 8 Oz of glac'e cherries Some recipes can put in dried cranberries, but i don't. Method I use a pressure cooker to cook them, it Half's the time. Put all the ingredients into a large bowl, I use a washing up bowl and mix well. Put the mixture into 6 X 1lb pudding bowls I always weigh the mixture but not the bowl and make it 1lb in each bowl.need enough space for it to rise up. Cover with 3 layers of grease proof paper and then aluminium foil or a pudding cloth but I use foil. Tie the foil around the basin with string . Place in a pan of boiling water 2/3 way up sides of basin. Steam for 7 Hours adding more water if needed. Leave to cool completely then put on fresh greaseproof paper and cling film. Store in a cool place. After a few weeks I put a bit of sherry in them, it helps to stop them getting mould on the top. Just make some holes and put a bit in. Do that a few times then put the cling film back on every time. We have them over the year that's why I make so many
