Cranberry Chutney

Pumpkin Caponata 2


Cranberry Chutney (freezes well)

Yield: 2 1/2 cups
1 large Granny Smith apple
1 lemon, medium-size
1 cup orange juice
3 cups fresh cranberries (one 12-ounce bag) more if needed
3 Tbs white wine vinegar, plus more if needed
1/2 cup sugar
1/4 tsp. salt
1/4 tsp. cayenne, plus more to taste

Halve and core the apple (peeled first, if you prefer)and dice it into small pieces, about 1 1/2 cups. Pare 10 or so thin strips of peel from the lemon with a zester or paring knife, then trim off the ends and cut the lemon lengthwise into quarters. Cut each quarter into thin (1/4-inch) triangles. Pour the orange juice and cranberries into a sturdy 2 or 3-quart saucepan and set over medium-high heat. Add the apple and lemon pieces, the strips of lemon peel, vinegar, and seasonings, and stir all together. Cover the pan and bring to the boil over high heat. Stir the ingredients, reduce the heat to medium, and cook covered for about 5 minutes, until all the cranberries have burst. Uncover the pan, reduce the heat, and simmer for another 4 or 5 minutes, until the chutney is thick. Taste and stir in small amounts more vinegar, sugar, salt, or cayenne, as you like. Cool to room temperature before serving. The Chutney will keep in the refrigerator several weeks, or longer if you freeze it.

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