“Mail your packages early so the post office can lose them in time for Christmas.”- Johnny Carson

Trust me. I am not one of those people who starts Christmas just as the Halloween candy is just being discounted. I am a mid-December decorator, firmly believing that less is more and that Christmas music shouldn’t be blaring in malls country-wide until December 1st is upon us. That said, I have a tendancy to get most of my shopping done over the year, slowly picking away at it as inspiration (and sales!) comes my way.

In mid fall I try to get a little preserving done and that usually comes in the form of hot pepper jelly (find recipe here) . Every single year my stove top almost catches fire as I try my best to catch the boiling point of sugar just before it hits the “raging inferno” territory. Every single year I have delicious hand-made hostess gifts and neighbour gifts that almost cost me my stovetop. They are also a perfect stand-by for people who stop by your house unexpectedly with a gift for you (we have all been there). This year I decided to step away from the fussiness of jelly (sometimes it doesn’t set properly /sets your stove on fire) to try my hand at a holiday chutney. What inspired me were the enormous bags of cranberries that were on sale for less than two dollars after Thanksgiving and the fact that my love of a bargain left me with twelve pounds of cranberries taking up almost every square inch of freezer space.

Turns out chutney is far simpler to make than jelly, you can easily double the recipe as it relies soley on natural fruit pectins to thicken it and the flavour combinations are endless. Chutney makes an incredible addition to any charcuterie board, pairing well with a variety of cheeses and even standing up to heat when baked on a brie. Chutney is great served with pork and/or chicken and when it combines cranberries, fragrant spices and a touch of cognac, it pretty much sings out Christmas spirit.

Find the recipe below and happy holiday prepping everyone!

-M

Christmas Cranberry Chutney

Yields 12 1/2 cup mason jars

(adapted from American Heritage Cooking but some “artistic liberties” were taken)

You will need:

  • 3.5 cups of whole cranberries (fresh or frozen)
  • 3/4 cup of seedless raisins (you can omit if you hate them)
  • 1 and 1/3 cups of white, granulated sugar
  • 1 heaping tablespoon of cinnamon
  • 1.5 teaspoons of ground ginger
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground all-spice
  • 6 ounces of water
  • 3 teaspoons (you can omit, use less or use more!) Grand Marnier or cognac/brandy
  • 1/2 cup of finely sliced celery
  • 1/2 cup finely diced hello onion
  • 3/4 cup of diced apples (peeled and cored)

Method:

  • Combine cranberries, raisins, water, sugar and spices in a large saucepan and bring to a boil. Once boiling reduce heat to low and simmer for about 15 minutes or until berries really start to pop.
  • Add celery, apples, onion and liquor. Stir well and return to simmer, simmering for at least 15 minutes or until the celery, onion and apples have broken down. I personally chopped my apples roughly so they held a bit of their shape- your call.
  • If processing and canning, pour hot chutney into sterilized/still warm jars, apply lids and process in a hot water bath for at least ten minutes. Follow other processing rules you prefer, that is just how I do mine. Jars that have sealed (lids popped) properly can be stored in a cool dark place for a year or so. Ones that did’t seal properly will be good in the fridge for a few weeks.

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