Tuesday, April 10, 2007

Cranberry Chutney

This sucker's so simple, it'll make you smack ya mama!

I made this on the fly on Easter. I grilled chicken breasts and pork tenderloins outside even though it was cold. I decided that I wanted to offer something else to go along with the pork since I'd only dry rubbed it. I came up with this.

  • 1 medium sweet onion, thinly sliced
  • 3 Tbl butter
  • 1/2 C white vinegar
    1 to 1 1/2 C dried cranberries (fresh or frozen can also be used. I had dried on hand.)
  • 1 - 2 apples - peeled and sliced. I used about 1 cup of DRIED apples from last year's harvest since I didn't have any fresh ones available, and the recipe was GREAT!)
    2 large navel oranges, JUICED- throw away everything else although you could throw in some of the zest if you're a real citrusy person.
  • 1 C white grape juice
  • Dash of cinnamon or nutmeg
  • 1/4 tsp cayenne pepper

  1. Melt one tablespoon of butter in a pan and add the onions. Saute over medium heat until softened and translucent. Don't brown them.
  2. Add the vinegar to the pan and stir for 2 minutes.
  3. Add the cranberries and apples.
  4. Pour in the orange and grape juices and stir well. Lower the heat and allow the mixture to simmer. The apples and cranberries will plump up while absorbing the liquid. (About 10 minutes)
  5. Add the cinnamon and cayenne pepper.
  6. Let the mixture simmer for about another 5-10 minutes and add the remainnig 2 tablespoons of butter to the chutney. Mix well. The butter will provide a nice gloss to the sauce.
  7. Serve along with grilled meat or fish. I served it with grilled pork tenderloin which had a dry rub of sea salt, cracked black pepper, and rosemary.

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