Cranberry – Orange Chutney

From the Fresh Honey Cookbook by Laurey Masterton, Storey Publishing

Our friends at the farm-to-table dinner loved this recipe.  Serve it with chicken, turkey, duck or roast pork.

Makes 3 cups.

1 pound        fresh cranberries

2                      navel oranges, unpeeled, cut into 6 wedges and then into thin slices

1/3 cup         golden raisins

½ tsp each    ground cinnamon, whole cloves, ground ginger, kosher salt

½ cup             apple cider (we used Beardsley’s)

½ cup             honey, preferably cranberry honey

½ cup             apple cider vinegar (Beardsley’s again)

Pour the cranberries into a 2-quart pot.  Add the oranges, raisins, cinnamon, cloves, ginger, salt, apple cider, honey, and ½ cup vinegar.  Bring to a boil, and then reduce the heat to low and simmer until the chutney thickens, about 20 minutes.

Remove from the heat and serve warm or, if you prefer, chill and serve cold.

This is one of those dishes that is better the next day or a few days later.  Make it ahead!

We used cider vinegar made at our local cider mill. The fresh flavor added to the complexity of the chutney.