Well, you know what time it is, don’t you? It’s time for the bags of cranberries to start appearing at the grocery store. Which means, it’s time for you to use the stash of frozen cranberries in your freezer. You do have a stash of frozen cranberries don’t you??? I personally keep at least 7 in my freezer at all times, I’m not sure why, perhaps I have deep, hidden fear of running out of cranberries.
So, it’s fall. Fall means apples, and frozen bags of cranberries, and cinnamon sticks, and Apple-Cranberry Chutney from Tyler Florence: Stirring the Potby Tyler Florence.
Now, if you have the book (and you should), you’ll notice that the whole recipe title is “Baked Fresh Ham with Apple-Cranberry Chutney”. I had, what I thought was a ham, but apparently there is a difference between “ham roast” and “ham”. I didn’t know that, but now I do.
Notes about the recipe: this chutney was kind of different in that it was pureed. To me it came off more as a cranberry applesauce, than a chutney. Also, in the book, his is light orange (looks almost pumpkiny), whereas mine is red, so I’m not sure what’s up with that. Doesn’t matter it was yummy. It was the perfect fall sidedish!
6 pink lady apples, halved and cored (I don’t know what kind mine were)
2 cups cranberries
1 cinnamon stick
1 bay leaf
1 tablespoon pickling spice
1 tablespoon black mustard seeds
2 tablespoons sugar
1 1-inch piece of fresh ginger, peeled
1 1/2 cups apple juice
1/2 cup apple cider vinegar
Combine all of the ingredients in a large saucepan. Simmer for 25 minutes (mine took more like 45, but my cranberries were sort of frozen), until the apples are almost falling apart and the sauce is fragrant. Remove the bay leaf, cinnamon stick, ginger, and discard. Place the apple mixture in a food processor, and process until it is thick and smooth.
This will be my entry for this week’s Tyler Florence Fridays!