Wednesday, November 26, 2008

Cranberry Chutney

This was a success last year - taken from the williams sonoma website - and one of the few things, kellie trusts me, the foreigner, in preparing for thanksgiving.

  • 1 bag of cranberries (340 g)
  • 1,5 cups of fresh orange juice
  • 3/4 cup of cloudy apple juice or cider
  • 3/4 cup of white sugar
  • 1/4 cup of brown sugar (firm)
  • 1 cinnamon stick
  • 5 mint leaves
Sort out the soft cranberries and mix all the ingredients in a pot, bring to a boil and let simmer until it thickens. They suggest about an hour. I think it takes longer. Let it cool and transfer into a different bowl and refrigerate. Take out an hour before serving.