Cranberry date chutney
Curries With Bumbi · ♥ 220 likes · 3.1K views · 4 min video
Read about cranberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 12 oz cranberries
- 10–12 whole dates
- ¼ cup golden raisins
Wash the cranberries well, pat dry with a clean cloth and discard any bad ones.
A twist on holiday cranberry sauce
Heat a teaspoon of oil in a pot over medium heat; add brown mustard seeds and let them splutter.
Spluttering the mustard seeds and warm spices
- 1 tsp oil
- brown mustard seeds
- 1 whole dried bay leaf
- 1 whole cinnamon stick
Add a dried bay leaf and a cinnamon stick; stir a few seconds. Add the cranberries.
Add water, then sugar and a little finely grated ginger. Cover partially over medium-low heat for a few minutes.
Water, sugar, ginger and the orange
- water
- sugar
- finely grated ginger
- 1 orange orange zest
- 1 orange orange juice
Zest an orange and juice it.
- salt
When the cranberries burst and fall apart, add a tiny pinch of salt to balance the sweetness.
Bursting berries, salt, dates and raisins
Add the orange zest, orange juice, dates and golden raisins.
When the syrup starts to thicken, taste and add more sugar if needed and a splash of water to loosen; add a little ground nutmeg if wanted.
- sugar
- water
- ground nutmeg
Cover again on low heat about 8 to 10 minutes, until the sauce thickens more.
Remove the bay leaf and cinnamon stick. Do not let it get too thick; it thickens more as it cools. Make two to three days ahead, or freeze for months.
Finished consistency and keeping