Rhoda’s Cranberry Chutney

From “a skier’s thanksgiving,” Local Flavor, Nov 06. Writer’s comment: A couple of years ago I tried my friend Rhoda Sherry’s cranberry chutney, and asked her to email it to me. Her comment: “The first time people have it, they go, “Wow!” Usually people just make cranberry sauce or jelly. This recipe has zest to it and it adds a great component to the palate.” Well-known in food and wine circles in Santa Fe, Rhoda and her husband Howard are suporters of Santa Fe’s best restaurants and count wine distributors, wine importers, and some of Europe’s great winemakers among their friends. One of the best cooks I know, she perfected this recipe over time. Since you serve the dish cold, you can make it the day before.

Rhoda’s Cranberry Chutney
1 C Water
3/4 C dark brown sugar
1/2 C white sugar
1 C sliced onions
3/4 C cider vinegar or white vinegar
2 tart apples (try Granny Smith), peeled, seeded, and diced
1/2 t salt
1 or 2 t fresh grated ginger
1/2 t each mace/nutmeg and curry powder
grated rinds of 2 oranges
1 lb fresh cranberries, washed & picked over
1/2 C currants or black raisins
The strained juice of the 2 oranges
tiny amount of dried, hot red pepper flakes

Simmer sugars and onions in the water for 30-35 minutes. Stir in vinegar, apples, salt, ginger, mace/nutmeg, curry powder, and orange rinds. Simmer at least 30 minutes more, then stir in cranberries, currants, and orange juice. Continue cooking at least 10-15 minutes or longer, until the cranberries burst. Serve chilled.