CRANBERRY CHUTNEY FOR THE HOLIDAYS

Oct 28th, 2011 | By Sharon Shaw Elrod MSW EdD | Category: For Senior Women

Festive Colors and Flavors

There are all kinds of great ways to prepare cranberries for holiday dishes.  Jellied cranberries in a fancy-dancy mold has always been a favorite in our house.  But this week I came across a new one that I plan to try for Thanksgiving and Christmas dinners.

I especially like the blend of flavors in this one.  The colors will also be great on a festive table.

Here’s the recipe, with some suggestions for alterations depending on what your family enjoys:

INGREDIENTS:

  • 3 cups fresh organic cranberries
  • 1/4 cup dried apricots (chop these in food processor–medium sized)
  • 1/2 cup brown sugar
  • 1/2 cup raisins or craisins
  • 1 cup water
  • 1 apple (chop in food processor)
  • 1 tsp grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup chopped ginger
  • 1/4-1/2 tsp red pepper flakes

DIRECTIONS:

Combine and simmer apricots, brown sugar, raisins and water for 5 min.  Add cranberries, apple and lemon zest for 10 min more.  Remove from stove and add lemon juice, ginger and pepper flakes. Serve chilled.

Some alterations you might want to consider are adding chopped walnuts or pecans.  The apple can be a tart Granny Smith or a sweeter red apple.  You can chop the cranberries or leave them whole, depending on how your family likes them.  Play around with the red pepper flakes.  Some senior citizen stomachs simply can’t take much red pepper.



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