By Michael Minorgan for Curtains Up
www.globalgourmets.ca michael@globalgourmets.ca
Cranberry, Ginger and Orange Chutney
Cranberries have been typically used during all thanksgiving and Christmas celebrations and in addition to their wonderful accompaniment to turkey they are also considered to be extremely high in nutrient and antioxidant qualities.
In North America the first people to cultivate and use cranberries as a food where the Native Americans. They called the berries sassamanash and in addition to using them in a variety of foods they were also used as a medicine and as a dye. The Algonquin people introduced cranberries to the settlers in Massachusetts where the first cranberry farm was started by Revolutionary War veteran Henry Hall of Cape Cod in 1816. (1)
This recipe is a kicked up version that occupies my recipe file every festive season…..Enjoy!
(1) Wikipedia
Ingrédients
- 3 large oranges
- 2 pounds fresh cranberries
- 1/2 cup orange juice
- 2 tablespoons balsamic vinegar
- 1 cup light brown sugar
- 1/4 cup minced fresh ginger
- ½ jalapeno chili finely chopped
- ½ cup golden raisins
- Salt and freshly ground pepper
Preparation
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
- In a large saucepan, combine the cranberries and orange juice and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, brown sugars, the ginger, the raisins jalapenos and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.(Recipe adapted from recipe provided by Joanne Chang in Food & Wine http://www.foodandwine.com/recipes/cranberry-ginger-and-orange-chutney)
