Just in time for Thanksgiving, I’m reposting one of my favorite recipes (enough friends have asked for the recipe in the past week or so that I figure my laziness is justified). In short, if you’re looking for something a little different to play the role of cranberry this Thanksgiving, try this pomegranate-cranberry chutney.
“Chutney” sounds intimidating, but it’s not. I promise. All the ingredients are at your local grocery store. Pectin sounds weird, I know, but it’s just magic powder that makes a jam-like substance of whatever you stir it into, and your grocery store has it. It’s yummy with turkey but you can also serve it with cheese or cream cheese & crackers for this weekend’s more hors d’oeuvre-y moments.
This particular recipe is the perfect one to remind me of the many, many people connected to it (from friends in Morocco to my godmother to the family and friends and family friends I’ve made it for and with) and so it’s the perfect way to give thanks to you all this year. Sending my love to everyone from chilly rainy DC! Thank you all for giving me much too much to be thankful for.
Pomegranate-Cranberry Chutney (originally posted here)
Seeds from 2 regular sized pomegranate or 1 very large pomegranate (again, see here for tips on removing seeds without going crazy. If pomegranates are nowhere to be found, you can substitute diced apples OR a half cup of pomegranate juice, and throw in some extra dried cranberries for good measure)
1/4 cup red wine vinegar
1/8 cup lemon juice
1 inch of fresh ginger, peeled and chopped (if this is confusing, think about a thumb-sized piece of ginger)
1/2 tsp ground ginger
3/4 cup dried cranberries
Half of a small red onion, chopped very finely
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp allspice
1 tsp salt
1 1/2 cups sugar
1 tablespoon honey
1 ounce fruit pectin (I find this is usually half of a standard sized packet)
Place the vinegar, lemon juice, cranberries, onion, ginger, spices, honey, and pomegranate seeds in a large pan. Measure 1 1/2 cups of sugar and set it aside.
Next, pour the pectin into the pan, stir everything together, and place on high heat.
As soon as the liquid reaches a boil, add all the sugar, all at once, and stir continually at a rolling boil for about 5 minutes.
Remove from heat and continue stirring for 5-10 more minutes.
Let cool and refrigerate.
2 thoughts on “add a kick to your cranberry”
This is unrelated but, I found a link to your Morocco blog through someone else’s blog and I’m truly enjoying every post. I’m leaving for Maroc in March 2012 so this is all really enlightening in terms of mental preparation. I love your blog, and we are definitely similar beings. I’m interested to try a lot of your recipes while I am there, and even some of the ones you have on this site (lemon olive chicken sounds delicious!). Anyway, just wanted to let you know I am a fan, and hopefully you won’t mind answering any questions I might have a Maroc when they come up. If you want to keep in touch via email mine is firstname.lastname@example.org. I have facebook but it’s off for a bit.