Living in Canada over the past 30 years has taught me to enjoy and embrace the seasons. So when I found some delicious dried cranberries, St. Jacob’s Farmers Market I had to get some to experiment with in the kitchen this fall. Coincidentally, it’s also the season for fresh cranberries and apple cider.
What you need…
1 cup dark brown sugar
2 pounds cranberries (washed)
3 cups apple cider
3/4 teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon grated ginger
2 bay leaves
2 cardamom pods
1 lemon (skin and juice)
1 large pineapple (peeled/core removed/diced)
1 habanero pepper (optional)
3/4 pound dried cranberries
Caution! If you would like to make this dish gluten-free, please refer to the ingredient list to ensure it meets your specific gluten-free dietary requirements. The recipe is explained in detail in the video below, so we recommend watching it as well.
Add some brown sugar (heavy) Turn the pot to medium/low heat and cook. Stir to dissolve and it will turn dark brown. (See video below).
it is do not have It should be foamy or foamy. At this point add fresh cranberries (I used fresh ones this time, but frozen ones are also fine) Then stir well.
add apple cider (If you don’t have cider, use apple juice)stir, then add the salt, bay leaf, ginger, cinnamon, cardamom, and lemon zest and juice. Bring to a boil.
Add pineapple and stir. I recommend cutting the pineapple into 1/4 inch cubes, not as large as in the image above.
If you want it spicier, you can add dried cranberries along with habanero peppers. If you don’t have habanero, you can use any hot pepper. However, as mentioned above, it’s definitely an optional ingredient.
Once it boils, reduce the heat to low and simmer for about 40 minutes. If it feels too thick, add more apple cider.
Be careful with chutneys (This term is used loosely as this could also be considered a jam) It will thicken as it cools. What you’re looking for is something with texture/body, tart, spicy and mellow, with a spicy acidity undertone.
Store in a sterile glass container in the refrigerator. like me cranberry mango sauce and cranberry sorrel jam I had it a few years ago, and it’s great on a holiday ham or Thanksgiving turkey, or spread on your morning toast or afternoon sandwich.
