Cranberry Chutney from Julia and Jacques Cooking At Home by Julia Child and Jacques Pepin
Tuesday, November 16, 2010
This cranberry chutney is delicious with all kinds of hot and cold meats and is particularly good on leftover turkey sandwiches. 1 large Granny Smith apple 1 lemon, medium sized 1 cup orange juice 3 cups fresh cranberries (one 12 ounce bag) 3 tablespoons white wine vinegar, plus more if needed 1/2 cup sugar 1/4 teaspoon salt 1/8 teaspoon cayenne pepper, plus more to taste Halve and core the apple (peeled first, if you prefer) and dice it into small pieces, about 1 1/2 cups. Pare 10 or so thin strips of peel from the lemon with a zester or paring knife, then trim off the ends and cut the lemon lengthwise into quarters. Cut each quarter into thin (1/8 inch) triangles. Pour the orange juice and cranberries into a sturdy 2 or 3 quart saucepan and set over medium-high heat. Add the apple and lemon pieces, the strips of lemon peel, vinegar, and seasonings, and stir all together. Cover the pan and bring to a boil over high heat. Stir the ingredients, reduce the heat to medium, and cook covered for about 5 minutes, until all the cranberries have burst. Uncover the pan, reduce the heat, and simmer for another 4 or 5 minutes, until the chutney is thick. Taste and stir in small amounts more vinegar, sugar, salt or cayenne, as you like. Cool to room temperature before serving. The chutney will keep in the refrigerator several weeks, or longer if you freeze it.