In honor of my mother in law who immigrated to this country 52 years ago this past weekend (It was the Harvard vs. Yale game day, 1960). I made her fabulous Cranberry Chutney.
Coming from South Africa she always used fruit in her recipes and this inspired her to write a cookbook in 1992, "Cooking with Fruit." Her philosophy was to use fruit with entrée’s soups, sides and appetizers - fruit is not just for dessert.
While this chutney is perfect for Thanksgiving it will go with grilled chicken and fish as well.
Recipe: Dorritt Senior's Cranberry Chutney
½ cup of dried apricots
4 cups of cranberries
2 ¼ cups sugar
¼ cup diced crystallized ginger
1 lemon, peeled and diced
1 navel orange, peeled and diced
½ cup dark raisins
½ cup golden raisins
½ cup of vinegar
¼ Madeira wine
1 tsp of medium curry
1 tsp of ground cinnamon
¼ tsp ground clove
¼ tsp of allspice
½ tsp peeled and grated fresh ginger
1 ¼ cup of orange juice
2 large Granny Smith apples, peeled and diced
In a large pot combined all ingredients, except apples and cook over medium heat for 10-15 minutes. When you hear the cranberries “pop” add the apples and cook for another 10 minutes. Let cool and store in prepared jars.