Variety is the spice of life, as the old saying goes, so for this Christmas, we thought we’d share something different from our employee cookbook: a recipe for cranberry chutney.
Chutney is a type of condiment which originated in India. It has also become popular in other parts of the world, including England and the American south. If you want to learn everything there is to know about chutney, you can click here.
For our purposes, suffice to say chutney varies in its ingredients, but one variation of it involves using tart fruits with sugar and spices. That is the type of chutney recipe we’re sharing today. It isn’t as hot as some Indian chutneys, so if you want to make it spicier, that’s up to you!
This recipe was submitted to the Draper Employee Cookbook Vice President of Manufacturing Mike Broome, and is one which he remembers his mother, Mary Broome, making. Mike admits to not actually making it himself, only enjoying it.
And we hope you will, too.
Cranberry Chutney
- 1 lb. cranberries, washed &sorted
- 1 (4 oz) can tidbit pineapple
- 2 cups sugar
- 1 cup water
- ½ tsp. cinnamon
- ½ tsp. Allspice
- ¼ tsp. salt
- 1 cup walnut pieces
- 1 cup white or yellow raisins
Combine all ingredients, except walnuts, in a large pan. Bring to a boil, then lower heat and simmer for 25 minutes. Add walnuts. Serve warm or cold.
