Wednesday, November 22, 2006

Cranberry Apricot Ginger Chutney

I came across the foundation for this condiment many years ago, wrote the recipe on a post card, folded it in half and stuck it in the yellow-orange plastic recipe box that I've had since I was in my 20s. Over the years I've changed the measurements and ingredients quite a bit from the original and in doing so have made it mine. I wouldn't for the life of me know to whom to attribute it anyway.
I like this chutney for its sharp tangy-sweetness and slight heat from the cayenne. It makes a wonderful addition to "day after" turkey sandwiches.
Fresh cranberries

Organic crystallized ginger cubes, chopped

Cranberry Apricot Ginger Chutney
(Print Recipe)
3 cups fresh cranberries, some coarsely chopped (chopping is not necessary though)
1/4 cup Splenda Brown Sugar Blend or 1/2 cup regular light brown sugar
1/2 cup chopped crystallized ginger
1/4 cup golden raisins, left whole
20 Turkish dried apricots, snipped into pieces with kitchen scissors
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper, or 1/4 teaspoon if you like it hotter but be careful, too much can ruin the taste
3 tablespoons cranberry juice, such as one sweetened with apple juice, not sugar
tiny pinch kosher salt
1/3 cup toasted, roughly chopped pecans

In a medium saucepan, combine all the ingredients except for the pecans, and place over medium heat.
Stirring often, cook the mixture until the brown sugar has melted, the berries begin to pop and the ingredients begin to meld together and become juicy.
Remove from the heat and stir in the pecans.
Allow to cool in the saucepan then remove to a lidded storage container and place in the fridge to chill.
Remove from the fridge about 1/2 hour before serving to allow it to come to room temperature.

Cook's Notes:
Low carb warning! If you are counting carbs this chutney will not appear on any low carb food list. Even with the use of the Splenda Brown Sugar Blend, it's loaded with fruit sugars.