Griswold Inn Cranberry Chutney

(Courtesy of Griswold Inn, Essex Connecticut)

  • Two 8-oz. bags of cranberries
  • Four oranges
  • Four McIntosh apples
  • Four oz. Grand Marnier
  • Four oz. granulated sugar
  • 1/4 of cranberry liquor or creme de Cassis or Cranberry Schnapps (not "and")
  • 1/4 cup cranberry juice
  • 1/4 cup walnuts (optional)
  • 1/4 cup raisins
  • cinnamon and nutmeg to taste
Core four apples, leaving skin on; cut up four oranges, leaving skin on; grind all in food processor or grinder.  Put cranberry juice in pan, bring to simmer, add cranberries, simmer just until they start to burst; stir frequently so they don't stick; add liqueurs, ground apples, oranges, sugar, raisins, nuts, cinnamon and nutmeg.  Bring to a simmer a few minutes, stirring frequently.  Refrigerate covered.  

I add a little more Grand Marnier and Creme de Cassis each day before use.  Will keep up to two weeks in fridge.

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