Cranberries are in season now. They are too tart to be consumed as is but can be cooked in amazing ways. I usually love making chutneys out of them which i can always use as a side with my regular food. They pair well with any vegetarian or meat dish. I have used the recipe as is from here. Though the smell of vinegar was overpowering at first, it mellows down well enough to make this dish very palatable. I refrigerated the Chutney a day before its first use as recommended. It really helped to bring out the flavor of the spices and reduce the tartness.
Cranberry Chutney may be a thanksgiving favorite but you can enjoy it all through the season.
1 cup water
3/4 cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground garam masala
1/8 teaspoon ground cloves
In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and cover and refrigerate for at least a day. Bring chutney to room temperature before serving.