Spiced Cranberry Chutney

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Cranberries are not just pretty berries or just a visual treat. These berries, that are cousins to blueberries, are also known for their abundant health benefits . You may have already heard that cranberries are valued for their ability to prevent and treat urinary tract infection. But did you also know that cranberries have recently been recognized for their ability to prevent formation of kidney stones and their ability to lower LDL cholesterol (the bad one) and increase HDL cholesterol (the good one). That was something that surprised me when I first read it....

The good thing is dried cranberries have always been a staple in my pantry. In addition to snacking on these dried cranberries regularly, I also use them in my bakes as I did in my Orange flavored cranberry oatmeal bar. Fresh cranberries sadly, have never caught my attention or interest until this time. Available only around Thanksgiving, these tart, healthy and pretty cranberries suddenly caught my interest recently and I could not wait to try some chutney with it.

Although I used the reference of this chutney when I started out, I modified the recipe quite a bit to suit our palate. While making the chutney I tasted a little of it when it was almost ready and it seemed to be begging for some heat from red chilli powder to balance out the tart and the sweet flavors. I loved the subtle flavors of this chutney, the spices are mild and toned down and there is just a hint of heat from the chilli powder, overall this chutney reminded me a little of the south Indian apple pachadi / chutney .





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Ingredients and Method to make Spiced Cranberry Chutney

1 12 oz packet of fresh cranberries which yielded about 3 cups of cranberries (washed well and drained)
1 red sweet apple skinned, cored and cut into small pieces
1/2 cup of dried apricots cut into small pieces
1/2 cup of dark raisins
1/2 cup sugar + 4 tbsp sugar
1 cup water
3/4 tsp ground ginger
1/2 tsp cinnamon powder (increase to 1 tsp if you like more cinnamon flavor )
4 tbsp apple cider vinegar
1/2 tsp salt
1 1/2 tsp red chilli powder (or according to taste) (optional)

In a large heavy bottomed pan, assemble all the ingredients mentioned above, place on heat and allow it to come to a boil.

Lower heat and let it simmer for another 15 to 20 minutes, stirring regularly. (Total time it took me from start to finish was about 25 mins)

When the mixture starts to thicken it is done.

Cool and place in glass jar or glass dish and serve

Refrigerate the unused portion and use within a week or so.

Notes

Please do not use a plastic container, dish or jar to keep or store the cranberry as I have heard that the cranberry reacts with the plastic. Safely use a glass or steel container for storage and serving of cranberry chutney