Just a quick post tonight and a great little recipe for your Christmas Dinner. First, I want to wish everyone a very Merry Christmas!! I hope your holidays are full of family, friends, fun and lots of great food! I’m looking forward to our quite Christmas with me, my wife and daughter so we don’t have to deal with travelling. If you do have to travel I wish safe journeys and a quick stress free trip. It looks to be a relatively quite weekend weatherwise, at least here in the USA, so hopefully no one will have any difficult driving or flight delays.
I my last post I promised a Cranberry Chutney to go along with the pork recipe I posted. The cranberries in this chutney are tempered by dried cherries, helping to mellow out their tart, cranberry kick. The recipe is given a very subtle exotic accent by the addition of coriander and green cardamon. If you can’t find green cardamon pods then you can use ground cardamon or even skip it all together although I like the faint Indian flare it gives this chutney. Besides pork, this relish would pair perfectly with duck, goose, turkey, and lamb.
Cranberry and Dried Cherry Chutney
6 pods green cardamon
1 tsp. whole coriander
1/4 tsp. ground cinnamon
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
1 Tbl. vegetable oil
1 cup orange juice
1/2 cup sugar
12 oz. fresh cranberries
1 cup dried cherries
1/4 cup crystallilzed ginger
Lightly crush the cardamon pods and remove the seeds, discarding the outer pod. Coarsely grind the cardamon and coriander together then add the ground cinnamon. Reserve. In a medium sized pot heat the oil over medium high heat. Add the onion and cook until translucent, about 4-5 minutes. Add the garlic, and spice mixture. Cook for 2-3 minutes to toast the spices. Add the cranberries, sugar and orange juice. Bring to a boil and cook for 5-7 minutes or until the cranberries start to break down. Add the dried cherries and cook 5 minutes longer. Add the crystallized ginger, cook 1 minute then remove from heat. Allow to cool and store in the fridge. While it is ready to eat as soon as it is cool, the flavors will more fully develop and meld if allowed to sit overnight, in the fridge.