Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario
- 3 cups fresh or frozen cranberries
- 1 cup chopped dried apricots
- 1/2 cup chopped dates
- 1/2 cup chopped onion
- 1/2 cup cider vinegar
- 1/2 cup light corn syrup
- 3/4 cup packed brown sugar
- 1 tablespoon grated orange peel
- 3/4 cup orange juice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped.
- Chill. Serve as an accompaniment to turkey or pork. Yield: about 3-1/2 cups.
Originally published as Cranberry Chutney in Country Woman September/October 1992, p31
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