It may not sound like a great combo, but TRUST US, this is delicious!
This year we smoked a turkey breast (in the Webber grill) for our holiday feast. The addition of this chutney really added some pop to the meal and spiced up sandwiches for days after. We came across this recipe at Savory Spice and it has now been added to our permanent recipe file. A printable version of this recipe is available at the end of this post.
This is the season when you can find fresh NW cranberries, often on sale, so we took advantage, bought a couple of bags and preserved a quadruple batch. We used the Ball Canning guide for cranberry relish and put up half pint jars. The original recipe called for twice the amount of chilies, so if you like it hot you can increase those portions to suit your taste. It did mellow out after a couple of days sitting in the fridge, but the recipe here is how we like it. We’ll let you know if the same thing happens to the canned chutney.
It’s not very likely you’ll find crushed Urfa chilies, or even whole ones for that matter at your regular grocer. Did a bit of digging and seems that Urfa or Urfa Biber is a pepper grown in Turkey, has a moderate heat level and after harvest is sun dried and then the whole pepper is crushed or ground. It is used for it’s smoky flavor and you can can substitute Aleppo peppers (dried and crushed) or smoked paprika.
The trick to this recipe is patience. The recipe says 15 to 20 minutes to reduce the sauce, but JQ went about twice that on a single batch and we did nearly 50 minutes on today’s large batch for canning. As for ‘coat the back of a spoon’ – that’s a simple test. Dip a spoon into the sauce, hold it on edge over the pan. A finger run through the sauce should leave a clean line. We did the coating test, but think honey as a consistency example when chutney is running off the spoon.
Smoked Serrano Cranberry Chutney
Ingredients
- 1/2 cup water
- 1/2 cup orange juice
- 1 1/2 cups cranberries fresh or frozen
- 1 cup brown sugar
- 2 chilies smoked serrano stemmed and seeded
- 1 Tbl Urfa chilies crushed
- 1/4 cup dried apricots diced
- 2 Tbls crystallized ginger minced
- 1 tsp cinnamon
- 1 Tbl apple cider vinegar
Instructions
- In sauce pan, bring water and orange juice to a boil.
- Stir in cranberries and brown sugar.
- Reduce to simmer and stir in remaining ingredients.
- Continue to simmer, stirring occasionally. Reduce sauce to thicken, about 15 to 20 minutes. Should coat the back of a spoon.
- Remove from heat. Can be served warm, at room temp or chilled.