Living in Canada for the past 30 + years means that I’ve come to enjoy and embrace the seasons. So when I came across some delicious dried cranberries at the St Jacob’s Farmers’ Market this fall, I had to grab some to experiment with in the kitchen. It just so happens that it’s also fresh cranberry and apple cider season too.
You’ll Need…
1 cup dark brown sugar
2 lbs cranberries (washed)
3 cups apple cider
3/4 teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon grated ginger
2 bay leaves
2 cardamom pods
1 lemon (zest and juice)
1 large pineapple (peeled/cored/diced)
1 habanero pepper (optional)
3/4 lb dried cranberries
Notes! If making this dish gluten free, please go through the list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.
Add the brown sugar to a deep (heavy) pot then turn the heat to med/low and cook. Stir as it melts, then go a dark brown in color (watch the video below).
It does not need to bubble or go frothy. At this point you’ll add the fresh cranberries (I used fresh, but previously frozen will also work) and stir well.
Add the apple cider (use apple juice if you don’t have cider), stir then add the salt, bay leaves, ginger, cinnamon, cardamom, along with the zest and juice of the lemon. Bring to a boil.
Stir in the pineapple. May I recommend dicing the pineapple into 1/4 inch pieces and not as large as you see in the image above.
You may now add the dried cranberries along with the Habanero pepper, providing you want it spicy. Any spicy pepper will work if you cannot source a habanero. However, as mentioned, it’s definitely an optional ingredient.
As it comes to a boil, reduce to a simmer and cook for about 40 minutes. Should you find that it’s getting too thick, add more apple cider.
Keep in mind that the chutney (word used loosely as this could also be considered a jam) will thicken as it cools. You’re looking for something with texture/body, tart, spicy and rounded with an undertone of spiced tartness.
Store in sterilized glass containers in the fridge. Like my Cranberry Mango Sauce and the Cranberry Sorrel Jam I did a few years ago, this will go great with your holiday ham, thanksgiving turkey or as a spread on your morning toast and afternoon sandwiches.
