David's Recipe for Cooked Cranberry Chutney
My first cooked chutney. The recipe on which it's based (using fresh cranberries) supposedly comes from Julia Child, but I never got to see it with my own eyes.
- 1 medium cooking apple
- 1 small lemon
- Juice of 1 orange
- 1 cup boiling water
- 1 lemon
- 1 coffee spoon white vinegar. Synthetic is fine.
- 1 250-gram package dried sugared cranberries
- Large pinch of salt
- Pinch of cayenne
- Put the orange juice in a small saucepan.
- Zest the lemon. Mince the zest and put it in the orange juice.
- Remove the seeds and any remaining white pith from the lemon. Remove the ends from the lemon. Cut the lemon into boat-shaped quarters, and then slice them into slices a few millimeters thick. Put them in the orange juice.
- Similarly, core and quarter the apple. Slice the quarters into slices 3 or 4 millimeters thick, and put them into the orange juice.
- Heat the orange juice mixture to a boil.
- Simmer the orange juice mixture about 5 minutes, until the apple slices are translucent.
- In the meantime, add the vinegar, salt and cayenne.
- Mix in the cranberries.
- Mix in the water and simmer for another 5 minutes. (Apparently, the original recipe says to taste and correct the seasonings at this point, but unless you're a very experienced cook it will probably not help much, since you'll be serving it at a much lower temperature than it is now.)
- Serve at room temperature.