Cranberry Coriander Chutney
Another fall classic for holiday feasting!
Canning up a few jelly jars also sets aside this luscious condiment for summer sandwiches and charcuterie boards.
Chutney is a sweet and sour pickle jam, of sorts, traditionally a fruit or vegetable cooked up with herbs, spices, sugar and vinegar into a relish.
This recipe has been with me so long I have lost its origin 😩 in order to credit it. My apologies but sincere thank you to the author.
The tart berries and mint in this chutney make it extremely refreshing with any kind of peppered meat or spicy cheese. In the years before we became full vegetarians we used to partner it with a black pepper rubbed roast pork loin.
It holds up on its own with a soft Brie and crackers too.
4 cups organic cranberries
2 cups orange juice
1 cup organic apple cider
1 cup granulated sugar
3/4 cup brown sugar
1/4 cup cider vinegar
2 cinnamon sticks
12 fresh mint leaves
1 Tablespoon ground coriander
Combine all ingredients in a large saucepan over medium heat. Cook until the chutney is reduced to a thick consistency and nearly all the berries are broken down. This could take 1-2 hours. Stir consistently.
Jar up and process in a hot water bath for 10 minutes. Will keep for a week or so in the fridge if holding fresh.