Cranberry Chutney

Most of us probably grew up on those cans of cranberry sauce, the stuff that comes out with the rings of the metal tin embedded in the sides. You will probably find you cannot go back to the can once you have tasted real cranberry chutney.

Shauna James Ahern

Cranberry Chutney

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    1 cup fresh-squeezed orange juice 2 bags cranberries (or about six cups)
    1/4 cup Muscovado sugar (you can substitute dark brown sugar) 1 tablespoon citrus honey
    1 cinnamon stick Zest of 1 orange


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    • 1

      Bring the orange juice and sugar to a boil. When it is rapidly boiling, add the cinnamon stick and cranberries. Turn the heat to low and stir the cranberries, constantly, at first. After ten minutes or so, the cranberries will start to pop and break down. Continue to stir, but a little less frequently now. Leave the pot uncovered to speed the process along.

    • 2

      After about half an hour, the cranberries will have popped, released their liquid, and started to reduce. At this point, add the honey and the orange zest, then pour the mixture into a casserole dish and spread it all out to one layer. Refrigerate overnight.

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