Our favorite cranberry recipe for the Holidays is Cranberry Cherry Chutney. We are always looking for a way to put a little twist on the traditional. This is a nice alternative to regular sweet cranberry sauce. It goes well with your holiday Turkey or Goose (and the cold turkey sandwiches that follow) and we like it with roasted pork as well. The recipe showcases those freshly harvested Wisconsin cranberries from the bogs near Wisconsin Rapids, dried cherries from Door County, an apple or two from Lapacek’s Orchards near Poynette and a bit of spice from Penzeys. It is easy to make and will keep well through the holiday season in your refrigerator.
I developed the recipe for the 2008 Wisconsin Bed and Breakfast Association Cook-Off. We featured the chutney on a Wisconsin Breakfast Panini. We layered hearty Italian bread from a local bakery, slices of Wisconsin Havarti cheese, slices of crisp red apple, Applewood smoked bacon, and the Cranberry Cherry Chutney. A few magic moments in the panini press and a fabulous sandwich is ready to enjoy. The recipe proved to be a winner.
CRANBERRY CHERRY CHUTNEY
In a medium saucepan bring 1 cup of water and 1 cup of granulated sugar to a boil. Remove from the heat and stir in 12 ounces of fresh or frozen Cranberries, 1/2 cup cider vinegar, 1 cup of chopped dried Door County cherries, 1 teaspoon of Penzeys Baking Spice (a blend of cinnamon, cassia, anise seed, allspice, mace, and cardamom), and 1 peeled, cored and diced apple. Return to the heat and bring to a boil. Reduce the heat and simmer for about 15 minutes until the apple is tender, the cranberries have popped and the mixture has thickened. Cool and refrigerate. The chutney will thicken more as it cools.
Enjoy on the Wisconsin Breakfast Panini, a turkey sandwich or with your Holiday feast