I have to be honest, I’m not all that big on cranberries. I can only take them in small doses and the cranberry sauce that comes out of a can just gives me the willies. (I don’t like gummy bears either.) But, this is delicious. Mom told me that this sauce is perfect for canning, something I’ll have to investigate as I know nothing about canning food safety so I’ll take her word for it. Without further ado, Mom’s extra special Cranberry Chutney.
Ingredients:
1 small onion cut into 8 wedges
1 large clove garlic minced
1 cup sugar
1 cup water
1/4 cup apple cider vinegar
4 whole cloves
1 tsp cinnamon
1/2 tsp salt
1 roasted habanero or serrano chile, stem removed and de-seeded
1/2 cup chopped pecans
1/2 cup brown sugar
2-3 cups whole cranberries, rinsed and drained
Place all ingredients up to the roasted chile into a 4 1/2 quart saucepan and bring to a low boil. Boil for for 5 minutes. Add pecans, brown sugar and cranberries, reduce heat and simmer for 10 minutes or until cranberries begin to pop.
Leave a comment