Winter Chutney

I always think of Indian food when I think of chutney, especially mango chutney on salmon. When we took the kids to Disney's Animal Kingdom two years ago, my chutney world exploded.

We ate a meal at the Tusker House and my favorite items were all chutneys – so many different combinations of fruits and spices! I had forgotten about a note I wrote to myself so I could try recreating a mixed fruit compote at home until last week, when I switched purses.

I made a batch last night and it was so good! The husband had seconds and my oldest boy downed a healthy serving.

I served this with pork chops. It would go well with many holidays meals — ham, turkey, chicken, even sweet potatoes.

This recipe makes a lot, so you can serve it at large festive gatherings, use it with those turkey leftovers in the freezer or package in pretty canning jars and give as homemade gifts.

Mangia! Mangia!
Andrea

Winter Chutney
Inspired by recipes from Disney and Spice Islands

1 bag fresh cranberries
3 medium apples, peeled, cord and diced
2/3 cup onion, finely chopped
2/3 cup golden raisins
2 teaspoons fresh ginger, minced
1 heaping teaspoon fresh garlic, minced
1/3 cup water
1 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2/3 cup pecans, chopped
2/3 cup dark corn syrup
1/3 cup cider vinegar

Combine all ingredients up to and including nutmeg in a large saucepan.

Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to medium-low. Cook for 15 minutes, stirring often.

Remove cover and add pecans, corn syrup and vinegar. Continue to cook for another 15 minutes, stirring every few minutes.

Remove from heat and let rest for 10 minutes or so. The chutney will thicken as it cools. Enjoy!