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Food Choices: Cranberry Chat - November 14, 2012
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CranberriesIt’s the holidays and our food obsession turns to the tattered and torn page of a 1984 Gourmet magazine and a Cranberry Chutney recipe that has defined the season for 28 years. Nice to know we’re not alone, as an internet search found forlorn folks who had lost the recipe AND the original, including instructions for canning the chutney.

The largest, sweetest, juiciest, and reddest cranberries in the world come from the temperate climate and extended growing season in Oregon’ southwest corner. And, as the Oregon Environmental Council notes, a collaborative of cranberry farmers are reducing the use of synthetic pesticides and fertilizers, while using water more efficiently. Rather than sending their cranberries to the commodity markets, these producers sell to local buyers where they receive a better price and can continue to be good environmental stewards.

So, take a moment out of your holiday and check out this video of an Oregon cranberry farm family. You’ll be grateful to our local farmers and their sustainable harvest. And don’t forget the chutney — just make sure you’re using Oregon cranberries.


* Exported from  MasterCook *

Cranberry Chutney

Recipe By Gourmet, November, 1984

1/2 cup cider vinegar

2 1/4 cups firmly packed light brown sugar -- or to taste

3/4 teaspoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon cinnamon

2 lemons, rind grated, pith discarded, and the fruit cut into sections

2 navel oranges, rind grated, pit discarded and the fruit cut into sections

1 apple, peeled and chopped coarse

6 cups cranberries -- picked over

1/2 cup golden raisins

1/2 cup chopped dried apricots

1/2 cup chopped walnuts

In a large saucepan, combine the vinegar, the sugar, the curry powder, the ginger, the cloves, the allspice, the cinnamon, and 1 1/2 cups water and bring the liquid to a boil stirring until the sugar is dissolved. Add the lemon rind, the orange rind, the lemon sections, the orange sections, and the apple and simmer the mixture, stirring occasionally, for 10 minutes. Add 3 cups of the cranberries, the raisins, and the apricots and simmer the mixture, stirring occasionally for 30 to 40 minutes, or until it is thickened. Stir in 2 cups of the remaining cranberries and simmer the mixture, stirring occasionally, for 10 minutes. Stir in the remaining 1 cup cranberries and the walnuts and simmer the mixture, stirring, for 15 minutes. Transfer the chutney to a bowl, let it cool and chill it covered, overnight or for up to 2 weeks.

Or, if desired, spoon the hot chutney into sterilized Mason-type jars, filling the jars to within 1/4 inch of the top, and rap the jars on a hard surface to eliminate any air bubbles. Wipe the rims with a dampened cloth and seal the jars with the lids. Put the jars in a water bath canner or on a rack in a deep kettle and add enough hot water to the canner to cover the jars by 2 inches. Bring the water to a boil and process the jars, covered, for 10 minutes. Transfer the jars with canning tongs to a folded dish towel and let them cool. Store the chutney in a cool, dark place. Serve the chutney at room temperature.

Makes about 6 cups.

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