CRANBERRY VINEGAR


1 12 OUNCE PACKAGE CRANBERRIES (3 CUPS)
3/4 CUP DISTILLED WHITE VINEGAR
3/4 CUP SUGAR
3 CINNAMON STICKS

BRING CRANBERRIES, VINEGAR, SUGAR AND CINNAMON STICKS TO A BOIL IN A
MEDIUM SAUCEPAN

REDUCE HEAT; SIMMER UNTIL CRANBERRIES BURST

POUR INTO A FINE STRAINER THAT HAS BEEN SET OVER A BOWL; DON’T STIR OR
MASH THE CRANBERRIES, SINCE TOO MUCH PULP WILL RESULT IN VINEGAR THAT
IS TOO THICK.

WHEN THE MIXTURE HAS COOLED, DISCARD THE SOLIDS AND POUR THE VINEGAR INTO A
BOTTLE OR JAR WITH TIGHT FITTING LID.

IF THE VINEGAR GETS TOO THICK TO POUR, THIN DOWN WITH A LITTLE WHITE
VINEGAR.

NOTE:  CHAMPAGNE VINEGAR PRODUCES A SMOOTHER PRODUCT

Helen’s Chunky Cranberry Chutney

8 cups Cranberries
4 cups sugar
2 cups roughly chopped oranges (with rind)
1/2 cup roughly chopped onions
1/2 cup pistachio’s
2 cups chopped figs
1 1/2 cups raisins
1/2 tsp mustard powder
splash of rum (or more!)

Combine all ingredients into a non-react9ive pan over medium heat.
Stir regularly until cranberries pop and mixture becomes “chutneyfied”

Keep two weeks in refrigerator
Will freeze

Cranberry Ginger Chutney

This is the best recipe for Cranberry Ginger Chutney that I have made.

Plan ahead, as this recipe needs to chill overnight before using.

INGREDIENTS

     1 1/2 CUPS FRESH CRANBERRIES
     16 DRIED APRICOTS, SLICED
     3/4 CUP BROWN SUGAR
     12 CUP CURRANTS (i SUBSTITUTED GOLDEN RAISINS)
      2 TABLESPOONS FRESH, MINCED GINGER
     2-3 TABLESPOONS CRANBERRY JUICE COCKTAIL
     3/4 TEASPOON CINNAMON
     1/4 TEASPOON CAYENNE PEPPER

DIRECTIONS

1.  IN A MEDIUM SAUCEPAN, COMBINE ALL INGREDIENTS; COOK OVER MEDIUM HEAT, STIRRING TO DISSOLVE THE BROWN SUGAR

2.  INCREASE THE HEAT TO HIGH AND BOIL 3 MINUTES OR UNTIL CRANBERRIES POP

3.  TRANSFER TO A BOWL AND COOL.

4.  COVER AND REFRIGERATE 24 HOURS BEFORE USING TO BLEND FLAVORS.