{"id":4133,"date":"2015-11-10T05:00:42","date_gmt":"2015-11-10T12:00:42","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=4133"},"modified":"2015-11-23T08:03:49","modified_gmt":"2015-11-23T15:03:49","slug":"cranberry-ginger-chutney","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/cranberry-ginger-chutney\/","title":{"rendered":"Cranberry Ginger Chutney"},"content":{"rendered":"

\"Cranberry<\/a><\/p>\n

Share a bit of your grateful heart with your gracious host this Thanksgiving. \u00a0A jar of Cranberry Ginger Chutney wrapped in cellophane with a cheery bow may even snag you another dinner invitation!<\/p>\n

Cranberry Ginger Chutney<\/h2>\n

Have I mentioned how much I love to give and receive hostess gifts? \u00a0It doesn’t have to be much, just a little thoughtful something that whispers, “thanks.” \u00a0Cranberry Ginger Chutney is made with plump, fresh cranberries, so plentiful right now, dried apricots, and chunks of crystalized ginger. \u00a0After spending time together in a slow cooker, they turn into the most lovely sauce and will keep in the refrigerator for up to 6 months. \u00a0This is the perfect week to make a great big batch, fill your jars and wrap ’em up. \u00a0Now you’ll feel so ready for all of your holiday parties!<\/p>\n

\"Cranberry<\/a><\/p>\n

I like to make a big quadruple batch, about 12 cups worth, because I enjoy giving it and having it on hand. Here’s how to make a single batch, about 3 cups. \u00a0Begin by spraying a medium ( 3 1\/2- to 5-quart) slow cooker<\/a> with nonstick spray. \u00a0Combine the cranberries, sugar, ginger, apricots, cinnamon, salt, water, orange juice, and vinegar in the slow cooker. Cover the slow cooker and cook on low for 5 to 7 hours, or until the fruit is tender and the mixture is bubbling. (It will be thin.) Unplug and uncover the slow cooker. Let the chutney cool for 1 hour.<\/p>\n

\"Cranberry<\/a><\/p>\n

Ladle the chutney into a refrigerator container, or pretty glass jars<\/a> for hostess gifts. \u00a0Cover and refrigerate for several hours, or overnight, until the chutney is chilled and thick. \u00a0Store the chutney, covered, in the refrigerator for up to 6 months.<\/p>\n

Here’s a little tip, to give your chutney a little extra zing, before scooping it into jars, try adding just a drop of pure, food grade, GINGER Essential Oil<\/a><\/strong><\/em>. \u00a0It’s a brand new oil and really adds to the over all flavor and a little goes a long way!<\/p>\n

There are lots of delicious ways to serve Cranberry Ginger Chutney. \u00a0Add this savory preserve alongside roasted poultry, to yogurt, with toast, on oatmeal, or add a little canola oil and balsamic vinegar to it for a yummy dressing. \u00a0The list can go on and on! \u00a0Here’s a couple of my favorite effortless ways to enjoy it.<\/p>\n

I always keep a frozen poundcake in the freezer along with ice cream. \u00a0I heat the chutney and drizzle it over the cake and ice cream. \u00a0It’s a perfectly divine dessert for holiday guests that drop by!<\/p>\n

\"Cranberry<\/a><\/p>\n

If you’ve got crackers or crisp ginger snaps in the pantry and cream cheese in the fridge, arrange them on a platter and top the cream cheese with chutney that you’ve barely warmed for a gourmet starter!<\/p>\n

\"Cranberry<\/a><\/p>\n

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Cranberry Ginger Chutney<\/div>\n
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Recipe Type<\/span>: Condiment<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time:
Cook time:
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