Cranberry Chutney

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 

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There are a couple of recipes that are a MUST during the winter and ((for me)) cranberry chutney is a snow day essential. It’s the perfect companion to everything at the dinner table AND is delicious as a snack with cheese and crackers.

Cranberry Chutney – a simple ‘one-pot’ recipe

This recipe is a surprisingly simple, one-pot recipe that fills your kitchen and home with the most amazing aroma while it simmers. Not only is it simple, it’s also very adaptable to your taste preferences and the ingredients you happen to have on hand. If you’re looking to make this recipe your own, feel free to add some fresh berries (like raspberries or blackberries) and substitute red wine or orange juice in place of the apple cider.

Cranberry Chutney : the perfect blend of winter spices and orange zest and tart cranberries.

This chutney recipe makes use of several holiday pantry staples – so be sure and grab fresh cranberries and jellied cranberry sauce while they are at the grocery store. The blend of cinnamon, ginger and orange zest is not only delicious, it fills the air with the most delicious aroma – better than any candle!

A few Cranberry Chutney recipe how-to’s :

Simply place all the ingredients into a medium pot over medium flame and simmer until the fresh cranberries burst and thicken. Even though grated apple and celery may sound a little unusual, don’t skip on these ingredients – they add a great texture and flavor balance to this otherwise very sweet and tart chutney.

After the chutney reduces to your desired thickness (by about 1/3 to 1/2), allow the chutney to cool to room temperature and then store in a lidded jar and refrigerate overnight to set.

A Simple Winter Recipe

Whether as an accompaniment to turkey and dressing or brie or a simple block of cream cheese, this recipe is a great one for all occasions. And YES – I definitely love how simple this recipe is but I also love :

• that it can be made ahead of the hectic holiday gatherings and
• lasts for weeks refrigerated in a sealed jar.

All of the flavors of winter  in every bite. This will be your go-to recipe for sure!

Cranberry Chutney

• 2 c fresh cranberries
• 1 c whole cranberry sauce
• 1 c crushed pineapple
• 3/4 c packed brown sugar
• 2 T granulated sugar
• 1-2 T orange zest
• 1/8 t ground cloves
• 2 t ground cinnamon
• 2 T candied ginger, finely chopped
• 1/2 c grated apple
• 1/4 c grated celery 
• 1/2 t salt
• 6 oz apple cider, red wine or orange juice

Combine all ingredients in a medium saucepan over medium flame.

Bring to a simmer for 15 minutes to thicken, stirring regularly.

Once thickened (reduced by 1/3 to 1/2), remove from flame, allow the chutney to cool to room temperature.

Place in a 32 ounce lidded glass jar and refrigerate overnight to set.

Serve with cream cheese and crackers or as an accompaniment to holiday meals.

Makes approximately 32 ounces.

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