In a footnote in my last post, I mentioned that I made my mother’s Super Duper Cranberry Chutney.
In a comment, Jessica, the remarkable manager of all the blogs at PsychCentral requested the recipe. Perhaps I should have posted this recipe in a comment, but it’s so delicious, I wanted to share it with you. I hope you love it as much as I do. Really, it has nothing to do with mental health and wellness, but it’s sooooo good. Lifts the spirits and to be honest, there’s relatively little sugar in it so it’s not unhealthy.
Please forgive the photography…
Two minutes ago, I ran upstairs, spooned some of my chutney into a glass bowl and attempted to take a picture of it with my iPhone. I don’t know if this image does this scrumptious recipe any justice, but it’s the best I can do, right now.
I’m no food stylist, but I wanted this presentation to be authentic…
Tomorrow, I’m leaving for a three-day speaking-jaunt around the province to raise awareness during National Mental Health Awareness Week and I really don’t have a great deal of time right now for this kind of project. Nor am I a food stylist. This is the first photo I’ve ever taken of food.
I specialize in eating it and not photographing it.
The most important thing is my mother’s recipe…
I wanted to be authentic in sharing it with you. So what you see is my recreation of my mother’s recipe. It is on one of my place mats, in my bowl, on my white kitchen counter.
However, the point is that I wanted to share this recipe with Jessica, who is utterly delightful to work with and one of the kindest and most compassionate “editors” I have ever known. I thought, if she liked it, perhaps you would like it, too.
It makes a great gift…
It’s very easy to make. It looks beautiful. I’ve made it and bottled it and given it as Christmas gifts and it’s a great hit.
Furthermore, it can be served with chicken and turkey. (Quite frankly, I think it is so delicious, I eat it quite happily by itself, but that’s me.) And as Christmas, Canadian and American Thanksgiving are quickly approaching, I thought you might like to try it.
I wanted to do all this before I left tomorrow afternoon.
This recipe has been published in a cookbook…
More importantly, I asked my mother if she would mind if I reprinted her recipe and, of course, she did not. She was delighted.
To be honest, it is already includes a lovely cookbook by a longtime family friend. This 2006 collection of Kosher-style recipes is called Cooking Kindness, Heroes in the Kitchen ~ A collection of recipe favourites compiled by Gloria Guttman.
So, without further ado ~ my mother, Annette Naiman’s Super Duper Cranberry Sauce/Chutney:
1 bag (12 ounces/340 grams) fresh or frozen cranberries
1 cup dried mango, thinly sliced
1 cup dried apricots, thinly sliced
1 cup seedless oranges or tangerines thinly sliced (do not peel)
1 cup fresh or frozen pineapple cubed (not canned)
1 1/2 cups orange juice (fresh or frozen)
1/2 cup crystallized ginger, cut up (optional) ~ but my mother told me it’s really important, so I wouldn’t omit if I were you…
1/2 cup sugar or Splenda ~ it looks better with sugar, I think…
Combine all ingredients in a large saucepan and bring to a boil over high heat.
Immediately reduce heat to low and cook uncovered for 5 minutes, until the fruit has softened, stirring often.
Cool before serving. Delicious with turkey or chicken Store any leftovers in the fridge.
Yield: Approximately 4 cups of sauce.
Note: If you wish, you can also add raisins or any other light-coloured dried fruits (but not dates, figs or prunes.)
I hope you enjoy this recipe. My mother is a superb cook, as was her mother, my grandmother, Gussie, who always said that a “dish” should be “as appealing to the eye as it is to the palate.”
This cranberry sauce/chutney is a glorious colour and it tastes divine.
It’s an original creation by my mother. Enjoy!
With affection and love,