Cranberry-orange chutney

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November 14, 2007

Serves 6

Deborah Taylor of Deborah's Kitchen recommends serving this chunky chutney with all poultry and meats, including duck, venison, and pork loin. She sometimes substitutes dates for the raisins and may add 1/2 cup chopped walnuts to the finished mixture.

1 medium navel orange
1/2 red onion, chopped
1 tablespoon finely chopped fresh ginger
1 bag (12 ounces) fresh cranberries, picked over and rinsed
1/2 cup apple cider vinegar
1/2 cup packed light brown sugar
1/2 cup raisins
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon crushed red pepper

1. Scrub the orange. Cut it into 8 wedges and place the wedges in a food processor. Work the machine in on-off motions until the orange flesh and rind are chopped.

2. Add the onion and ginger and pulse again a few times until the mixture is finely chopped.

3. In a large saucepan, combine the orange mixture, cranberries, vinegar, sugar, and raisins. Stir in the cumin, salt, and crushed pepper. Bring the mixture to a boil, lower the heat to medium and simmer gently, stirring occasionally, for 25 minutes or until the chutney is thick and dark.

4. Let the mixture cool to room temperature. Refrigerate in a covered container for up to 10 days or freeze for 1 month. Adapted from Deborah Taylor


Cranberry chutney Cranberry chutney is seasoned with cumin, fresh ginger, crushed red pepper, and vinegar. (Wendy Maeda / Globe staff)

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