Cranberry Tangerine Chutney

This is one of my most treasured recipes from my mother's files. It symbolizes for me all the wonderful things associated with family and the holidays; the aroma of delicious things simmering away in the kitchen, anticipation of family gathered around the dining table, and as turkey time draws near, the making of my favorite cranberry sauce. Mom was an adventurous cook so she probably adapted and combined other recipes and ended up with this winning flavor combination. Don't let the curry powder put you off. It combines with the other flavors perfectly and the resulting sauce is just the right balance of sweet and spice.


This wonderful sauce is perfect with roast turkey and the prized turkey sandwiches that follow the big dinner. And it is oh, so good spooned over cream cheese and served with crackers. I hope you will try it.


Cranberry Tangerine Chutney
3 cup fresh cranberries1 large tart apple, peeled and chopped1/2 cup orange marmalade1/2 cup apple cider vinegar1-1/2 cups sugar1 cup water3 tablespoons candied ginger, chopped3/4 teaspoon cinnamon1 tablespoon curry powder (don't skimp. Its an important ingredient)1/2 teaspoon cloves1/4 teaspoon allspice1/2 cup golden raisins2 cans mandarin orange slices, drainedCombine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low, and simmer for 40 minutes, stirring occasionally. This keeps indefinitely in the refrigerator and will easily form a seal if poured, very hot, into small decorative jelly jars.


Today's trivia: Cranberries are one of only three native North American fruits. The other two are Concord grapes and blueberries.