David's Recipe for Cooked Cranberry Chutney

My first cooked chutney. The recipe on which it's based (using fresh cranberries) supposedly comes from Julia Child, but I never got to see it with my own eyes.

Condiment, American

  • 1 medium cooking apple
  • 1 small lemon
  • Juice of 1 orange
  • 1 cup boiling water
  • 1 lemon
  • 1 coffee spoon white vinegar. Synthetic is fine.
  • 1 250-gram package dried sugared cranberries
  • Large pinch of salt
  • Pinch of cayenne
  1. Put the orange juice in a small saucepan.
  2. Zest the lemon. Mince the zest and put it in the orange juice.
  3. Remove the seeds and any remaining white pith from the lemon. Remove the ends from the lemon. Cut the lemon into boat-shaped quarters, and then slice them into slices a few millimeters thick. Put them in the orange juice.
  4. Similarly, core and quarter the apple. Slice the quarters into slices 3 or 4 millimeters thick, and put them into the orange juice.
  5. Heat the orange juice mixture to a boil.
  6. Simmer the orange juice mixture about 5 minutes, until the apple slices are translucent.
  7. In the meantime, add the vinegar, salt and cayenne.
  8. Mix in the cranberries.
  9. Mix in the water and simmer for another 5 minutes. (Apparently, the original recipe says to taste and correct the seasonings at this point, but unless you're a very experienced cook it will probably not help much, since you'll be serving it at a much lower temperature than it is now.)
  10. Serve at room temperature.

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