I have been baking and cooking for the upcoming Holidays. Nope, definitely not good for the waist line as I do test them all. This ritual reminds me of my Grandma Jo’s kitchen, always full of fantastic smells and always cookies in her cookie jar. There are times when I feel her in my kitchen shaking her finger at me for taste testing.
My latest culinary creation was “Cranberry-Ginger Chutney”
The ginger gives the cranberries a little kick. Here is a single batch of the yummy goodness. I double the recipe and bottle then freeze (leave room at the top for expansion) so I can have some all year around.
1 bag cranberries
2 cups spiced apple cider
1 cup brown sugar
3/4 tsp grated FRESH ginger (please remember to peel first)
1/2 tsp lemon, lime or orange zest (optional, I use lime)
1/2 tsp salt
In a medium sized pan, boil the cranberries with the apple cider 6 to 7 minutes until you hear the berries popping. Simmer on medium low for about 10 minutes. Then add the brown sugar, ginger, citrus zest and the salt. Let all this goodness simmer for another 20 minutes. Transfer to containers and refrigerate.
If making a large batch, pour the hot liquid (careful not to burn yourself) into canning jars. Invert (set jar on lid) so it will seal correctly. Store again in the refrigerator and give as gifts.
Have a great Thanksgiving!
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