ellenl's Notes:
Expand2 cups cranberries Ask a question about this ingredient
2 cups coarsely chopped peeled apples Ask a question about this ingredient
2 cups coarsely chopped peeled pears Ask a question about this ingredient
1 1/2 cup packed light brown sugar Ask a question about this ingredient
1/2 cup chopped prunes Ask a question about this ingredient
1 1/2 cup water Ask a question about this ingredient
1/2 cup cider vinegar Ask a question about this ingredient
1 teaspoon ground ginger Ask a question about this ingredient
1 teaspoon ground allspice Ask a question about this ingredient
3/4 teaspoons ground cloves Ask a question about this ingredient
Combine all in large pot. Cook over medium-high heat, stirring occasionally, till comes to a gentle boil. Reduce heat and simmer gently, stirring occasionally, more toward end until the fruit is tender and the chutney is the consistency of a salsa, about 35 mins. Add more water if necessary. Cool and store.
Ask a question about this stepMade this on Sunday, and served it today -- as part of my first all-food52 T-Day menu. I actually made three different T-Day chutneys from food52 recipes. This was my favorite, by far. Even a devout cranberry product non-eater, after I urged him to taste it, agreed that it's delicious. The prunes are a great idea. Incidentally, I used 3/4 cup of dark brown sugar instead of the 1 1/2 cup of light brown sugar, and found this to be plenty sweet. Also, I only added a tiny pinch of cloves, and that flavor can be overpowering sometimes. Anyway, this is great stuff. I know I'll be making it again! ;o)
AJ, thank you SO much! I always look forward to your recipes and questions.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Reporting back on this, ten days after it was first made (that ten days being enough usually to bring out the best in a chutney or fruit relish) to say that this stuff is even better now. I enjoyed it the day I made it, I enjoyed it on T-Day (four days later) and I am really enjoying it now. In fact, I'm planning to buy more cranberries to make another batch. I bring it to room temperature by letting a few spoonfuls sit out overnight; then I stir it into my steel cut oats in the morning. It's also terrific spooned into plain yogurt, and over mashed sweet potatoes. Definitely a keeper! In fact, I'm going to make some to give as gifts during the holidays. ;o)