Posted by: Rachel | November 15, 2016

rerun

In the spirit of “America Recycles Day” (thanks, Cecilia!) I’m bringing you a reprise of an earlier recipe. Is that a cheat? I think not!

Remember my Aunt Jane’s Chutney? Mmmm…

I made a batch yesterday (it is so much better made a week or so in advance) and this morning the house still smells wonderfully spicy.

This is not quite a jam, nor is it a sauce. Chutney is a law unto itself. Wikipedia says “Chutney (Devanagari- “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي‎) is a sauce in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip.” but this recipe is about as far from that as one can get.

Cranberries, pears, raisins, spices, sugar and apple cider vinegar combine to make my mouth water! And, it keeps. Mine is in the freezer now after an afternoon on the kitchen counter and a night in the fridge, but if I weren’t planning to pack it and travel I’d simply keep it in the fridge – for months!

shiny, spicy, rich and thick!

shiny, spicy, rich and thick!

Here’s the actual recipe:

Aunt Jane’s Chutney

prep: 30 minutes
cooking time: 25 minutes

2 cups fresh cranberries
2 large firm pears
2 1/2 cups packed light brown sugar
2 cups golden raisins
1 1/2 cups cider vinegar
2 t. salt
2 T. pickling spices
12 whole allspice
5 whole cloves

Rinse cranberries. Peel, core, and slice pears. Combine all fruits in large saucepan with sugar, raisins, vinegar, and salt. Place all spices on 6 inch square of cheese cloth, tie up to form a spice bag, and add to fruit mixture.

Bring to a boil over high heat, reduce heat to medium-low (simmer), cook stirring frequently for 20 minutes.

Remove the spice bag, cool the chutney and refrigerate or freeze.
***

I added more cranberries this time, currants as well as raisins, and a few extra cloves. It tasted good hot and even better cold this morning. I may have to make another batch to get me through the winter!

Of course it is part of our family Thanksgiving dinner – it wakes up the mashed potatoes, moistens the turkey, and is so pretty on the table. But I like it on oatmeal in the morning – fruity and spicy as part of breakfast! And, it is fine with yogurt on warmer days, again, why not?

So, as this holiday season starts, safe travels to all, good times in good health with friends and family, and good cheer all around. Mmmm…

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Responses

  1. I was just thinking of this one as I prep for next week, I’m not kidding. I made it a few years ago. I’m going to try mulling spices, cuz I have those and no pickling spices. Thanks Rachel.

    • Central Mkt has pickling spice in bulk so you can buy enough for about $.50. Or you can add a few black peppercorns and a bay leaf to your mulling spices.👌😊

  2. I’ve already got my supplies and am ready to take the chutney to a “heritage day” dinner this weekend. My mom, who really didn’t consider herself much of a cook, would be happy to see that her recipe out and about and appearing on another of her favorite foods–hot cereal. Happy Thanksgiving!

    • Happy to consider other uses as well. Love this stuff!

  3. Ooh lovely chutney recipe!

    • Thanks! It’s supposed to cool off next week and I’ll make another batch for *me*! 😉


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