Tag Archives | cranberry chutney

December Can Jam: Cranberry Marmalade with Dried Apricots

cranberry chutney

I’m not quite sure how it’s possible, but we’ve reached the end of the 2010 Can Jam. I’m not sure if I’m still even eligible to participate, since I’ve gotten my posts up past the deadline the last two times, but it felt strange not to finish things off, so I’m posting a contribution nonetheless.

sliced oranges

As you might guess, due to Wednesday’s potluck, I’ve had The Essential New York Times Cookbook on the brain a bit lately. I’ve had my copy for about two weeks now and even before Amanda Hesser signed it, I found myself carrying it from room to room (granted, we really only have three rooms, so that isn’t as much of a feat as it sounds) so as to always have it near. You know, in case a recipe emergency struck.

cooking the chutney

When it was time to determine what I was going to make for the December Can Jam, it felt right to turn to my new best-friend-in-book-form and see what it had to offer. There’s a whole chapter devoted to Sauces, Dressings, Condiments, Rubs and Preserves, so there was quite a wealth to choose from. Keeping the theme ingredient (dried fruit) in mind, I settled on a recipe for Cranberry Chutney. It called for dried apricots and was quite seasonal to boot.

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Originally designed as part of a low stress Thanksgiving meal, it’s a chutney recipe different from those I’ve encountered in the past. It does not include onions or vinegar, so it doesn’t offer the pucker or sweet-and-savory aspect that so many of us have come to associate with the word chutney. That does not mean, however, that it isn’t worth making. I found it to be quite delicious, though more akin to marmalade than chutney (whole, chopped orange will do that a palate).

cranberry chutney with dried apricots

For once in my life, I followed the recipe fairly devotedly. The one place I deviated is that I did a bit of small batch canning with it. I kept one jar for the fridge (that’s the one you see above) and then filled as second (traditional, with a two-piece lid) pint jar with what remained and water bath canned it for ten minutes (using my handy little asparagus steamer). I did this because while it was quite tasty, there’s no way I’ll be able to work my way through two full pints quickly enough to merit that kind of refrigerator space. Because the recipe was written for Thanksgiving, it did not include directions for canning. However, the recipe is made of up a cacophony of high acid ingredients, so there shouldn’t be a problem. For even longer shelf stability, you could replace some of the honey with sugar.

The recipe is after the jump.

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New Classes and a Cookbook Giveaway

farmers market canned goods

After a couple of months off from teaching, I’ve got two classes coming up, both that will focus on cranberries (just in time for Thanksgiving!).

The first is a cranberry jelly class at Philly Kitchen Share on Sunday, November 15th. I started making my own cranberry jelly last year after realizing that the canned stuff contains high fructose corn syrup (I can’t believe I never read the ingredients before last year). Homemade cranberry jelly is delicious, easy to prepare and makes a wonderful hostess gift if you’ve been invited out for the holiday this year. Here’s the class description (click here to register):

Planning your Thanksgiving spread? Consider adding a glowing jar of homemade cranberry jelly to the menu this year!

In this class, you’ll learn to make cranberry jelly that won’t retain the shape of the jar when decanted, but will complement your turkey and trimmings beautifully. The class includes instruction on the basics of hot water bath canning, an easy-to-follow recipe for cranberry jelly and one pint jar of jelly for every student. The class will be taught by local food writer and canning teacher Marisa McClellan.

Sunday, November 15, 2009
3 – 4:30 p.m.
$45

The second class is one focused on cranberry chutney, at the new Foster’s Homewares (33 N. 3rd Street, Philadelphia, PA). We’ll make cranberry chutney and walk through the steps of hot water bath canning. At the end of the class, each student will take home a half pint of chutney (it is amazing as part of a Thanksgiving relish tray). To register, click here.

Saturday, November 21, 2009
11 – 12:30 p.m.
$39

And before I sign off, I’ve got one more treat for you. I’ve been trying to slim down my stack of cookbooks* and so haveĀ  pulled out a few to give away (sadly, none are canning related). Tonight, I’ve got Chocolate for Breakfast by Barbara Passino to pass along to some lucky cacao lover. Just leave a comment by 11:59 p.m. on Monday, November 2nd for a chance to win.

*Yes, this is a book I received as a free review copy.

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