Monday, November 16, 2009


We are on somewhat of a cranberry kick here at Why Mom Why. The Lawyer is the only person I know who eats (whole berry) cranberry sauce year round. Now that the stores are full of fresh ones - he is in heaven. He made cranberry sauce this weekend and I made (a small test recipe of) cranberry chutney.

Cranberry Chutney
½ bag fresh cranberries washed and picked over
1 apple - chopped with skin on - Honeycrisp preferred
10 dried apricots
handful golden raisens
½ small can pineapple (not crushed but in small slices)
½ minced red onion
2 t canola oil
1 t cinnamon
1/8 to 1/4 t dried ginger
1/8 to 1/4 t nutmeg
1/8 to 1/4 t ground cloves
1/3 cup cider vinegar
1/3 cup orange juice

Saute the onion in the oil until very soft. Add rest of ingredients and simmer until the dried fruit is moist and the mixture is thick, 20+ minutes. I had planned to put sugar in this but I seriously forgot. It was perfect without for us as we like tart. You could also add 1/4 to ½ cup white or brown sugar. I am planning to make this as gifts and I will definitely put in some sugar. The lawyer loved this. I think it is already gone.

Apple Cranberry pie

1 pie crust (I DO use Pillsbury - I hate making pie crusts!)

3-4 apples (honeycrisp preferred)
½ bag fresh cranberries washed and picked over
3 T butter (which I will omit next time)
1 t cinnamon
1/8 to 1/4 t nutmeg
1/8 to 1/4 t ground cloves
approx. ½ cup white sugar (although I think brown would be good too)

thinly slice apples and layer with cranberries. Dot with butter and sprinkle on sugar and spices. Bake at 350 for 1 hour.

This was VERY soupy. I will omit the butter next time or only use 1 T. The "soup" was delicious though. This makes a small pie - just right for a smaller Thanksgiving or if lots of other desserts are being served.


Linda said...

okay...ALL IN on the pie...oh YEAH, it sounds yummy!

I like to make my own sauce too!

And you think the chutney would be fine WITHOUT onions? (you know me, allergic and all...)

Fern's mom said...

You could definitely loose the onions. A lot of the recipes I looked at used celery which might be interesting. Or not!