Thursday, January 15, 2009

Cranberry Orange Chutney

My mother never made and or served Cranberry sauce for Thanksgiving. The thought of consuming something that still had can ridges didn't sound appetizing. The first time I had real cranberry sauce is when Mrs. Papakonstantinou graciously brought some courtesy of her daughter. I loved the tart flavor of the cranberry and while mine doesn't hold a candle to Mrs. Papakonstantinou's, I have over the last several years made this recipes with decent success. Granted only few of the guests actually tried this, considering it's is certainly a strong flavor, those that did however enjoy and commented favorably. Made this 2 days prior.

1 12 oz bag of fresh cranberries
1 cup of orange juice
1 cup of sugar
zest of one orange

1.) Thoroughly wash cranberries and place in saucepan.
2.) Add orange juice, sugar and orange zest.
3.) Simmer for 10 minutes until cranberries burst and soften.
4.) Place in non-reactive bowl and allow to cool completely, refrigerated and serve when needed.

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