Fruit of the Season

Cranberries are the official fruit of the Camellia Cottage Holiday Season, and rightfully so. First, they’re a beautiful red color.  Secondly and thirdly, they are abundant in the winter and a tart foil to all the sweet goodies our tables get laden with.  Most of us enjoy them starting on Thanksgiving, in a relish.

While most relishes are cooked, you can also mix raw cranberries with a chopped-up orange (peel and all), some chopped fresh pineapple and sugar to taste. Put the mix in your food processor and process till coarsely ground.  Refrigerate until cold and serve with your turkey dinner.  If you puree the mix instead, you can chill it and then run it in your ice cream maker for a dreamy, creamy cranberry pineapple sorbet.  Easy peasy.

One of my favorite ways to use this fabulous fruit is to make a chutney.  It is both sweet and tart and perfect spooned over cream cheese or goat cheese on crackers. This recipe makes a lot, so you can have some for yourself and put the rest in pretty, little jars to give as gifts.  In the Spring, use rhubarb instead and you’ve got instant appetizers all year round!  It keeps in the fridge pretty much forever.

Cranberry Chutney

1 lb. fresh cranberries

1 1/2 medium onions, chopped

1 cup raisins

4 cups light brown sugar

2 cups cider vinegar

1 Tb. Salt

1 tsp. ground cinnamon

1 tsp. ground cloves

Pinch cayenne pepper

Put all the ingredients in a large pot.  Stir over low heat with a wooden spoon, till sugar has completely dissolved.  Bring to a boil, then simmer till thickened, about 2 hours. Stir frequently.

 

 

 

 

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