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Hot and Sweet Cranberry Red Pepper Chutney
http://cookaholics.org/viewtopic.php?f=29&t=3466		 Page 1 of 1
Author:  ldkelley [ Tue Dec 03, 2013 4:48 pm ]
Post subject:  Hot and Sweet Cranberry Red Pepper Chutney
As usual, I had a half bag of fresh cranberries left after Thanksgiving and I never seem to find the right thing to do with them before they go bad. This year I did some searching, came across the idea of the red pepper chutney and decided to wing it.

1/2 bag of fresh cranberries
1/2 cup sugar
1/2 cup water
2 Red Bell Peppers, chopped
Large pinch kosher salt
A couple of tablespoons of datil pepper vinegar (to taste)

I mixed everything, adding salt and pepper until I had the flavor I wanted, and let it cook for a good 30 mins until everything was breaking down. I am not a fan of chunky chutney so if you prefer it chunky you can probably cook it a lot less. Once everything was tender, I added a few more tablespoons of water and blitzed it with the immersion blender. After blitzing I let it cook back down to a nice consistency.

It is very, very tasty and will probably go in the regular holiday rotation. I'd make some and can it for my holiday giving but I have already gone overboard.

--Lisa

PS - I am out of jelly jars. How did I let that happen?
Author:  Kathy's Pete [ Tue Dec 03, 2013 5:01 pm ]
Post subject:  Re: Hot and Sweet Cranberry Red Pepper Chutney
Cranberry bags are somewhat variable in size (I guess 12 ounces is the new standard vs. the 1-pound bags of yore). By half a bag do you mean ~6 ounces by weight?
Author:  Amy [ Tue Dec 03, 2013 5:13 pm ]
Post subject:  Re: Hot and Sweet Cranberry Red Pepper Chutney
Cranberries are 2fer here at T-Day. I just freeze them and use for bread later in the winter.

Amy
Author:  ldkelley [ Tue Dec 03, 2013 5:24 pm ]
Post subject:  Re: Hot and Sweet Cranberry Red Pepper Chutney
Kathy's Pete wrote:
Cranberry bags are somewhat variable in size (I guess 12 ounces is the new standard vs. the 1-pound bags of yore). By half a bag do you mean ~6 ounces by weight?


Hi Pete,

Sorry to be so imprecise, but I really did just wing it. I had a 12 oz bag of fresh Ocean Spray cranberries, of which I used 2 C in the frozen cranberry relish, leaving me about half the bag. I didn't measure it tonight, just dumped in what I had left in the bag.

As a bonus it has set up to an almost jelly consistency as it has cooled. It will be on tomorrow's turkey sandwich that is for sure!

--Lisa
Author:  Linda [ Wed Dec 04, 2013 8:16 am ]
Post subject:  Re: Hot and Sweet Cranberry Red Pepper Chutney
Because they'll be totally gone from the produce section in another few weeks, I buy up several extra bags and vacuum seal them for the freezer so I can use them for baking later on. I happen to adore cranberries and have been happily baking crisps and bars and breads while they're available.
I remember wanting to buy some in years past after the holidays were over and not being able to find any; I won't let that happen again.
Author:  ldkelley [ Fri Nov 14, 2014 9:40 pm ]
Post subject:  Re: Hot and Sweet Cranberry Red Pepper Chutney
I made this again tonight in prep for the upcoming holiday festivities. Proving once again that I will never understand canning yields, I doubled the recipe (exactly) and got four times the amount of jam. Still quite tasty.

--Lisa
Author:  TheFuzzy [ Sat Nov 15, 2014 1:45 am ]
Post subject:  Re: Hot and Sweet Cranberry Red Pepper Chutney
Lisa,

Oh, thanks for bumping this! I'm doing Moroccan food for TY Day, and this would go perfectly with it.
Author:  Empty Nester [ Thu Dec 04, 2014 8:25 pm ]
Post subject:  Re: Hot and Sweet Cranberry Red Pepper Chutney
This has become a fall staple at our house. It's very good with baked chicken, turkey & pork. Use an onion on the small side to prevent too much onion flavor.

http://www.tasteofhome.com/recipes/cran ... le-chutney
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