This recipe is presented in the way it was written by Julia. Straight forward, you can hear her voice as you read through the instructions!
For about 1 quart (950ml) of cranberry chutney, simmer 1 cup (160g) of sliced onions for 30 minutes in a 3-quart saucepan with 1 cup (240ml) of water, 3/4 cups (150g) of dark brown sugar and 1/2 cup (100g) of white sugar. Then stir in 3/4 cups (177ml) of cider vinegar, 2 tart apples (peeled, seeded and diced) 1/2 teaspoon (2.5ml) of salt, 1 teaspoon (5ml) of fresh grated ginger, 1/2 teaspoon (2.5ml) each of mace and curry powder and the grated rinds of 2 oranges. Simmer 1/2 hour longer, then stir in 1 pound (450g) of cranberries (washed and picked over,) 1/2 cup (50g) of currants (small black raisins) and the strained juice of the 2 oranges. Boil slowly for about 10 minutes, or until the cranberries burst. Correct seasoning, adding sugar if too sour--but it should not be sweet.
This recipe is presented in the way it was written by Julia. Straight forward, you can hear her voice as you read through the instructions!
For about 1 quart (950ml) of cranberry chutney, simmer 1 cup (160g) of sliced onions for 30 minutes in a 3-quart saucepan with 1 cup (240ml) of water, 3/4 cups (150g) of dark brown sugar and 1/2 cup (100g) of white sugar. Then stir in 3/4 cups (177ml) of cider vinegar, 2 tart apples (peeled, seeded and diced) 1/2 teaspoon (2.5ml) of salt, 1 teaspoon (5ml) of fresh grated ginger, 1/2 teaspoon (2.5ml) each of mace and curry powder and the grated rinds of 2 oranges. Simmer 1/2 hour longer, then stir in 1 pound (450g) of cranberries (washed and picked over,) 1/2 cup (50g) of currants (small black raisins) and the strained juice of the 2 oranges. Boil slowly for about 10 minutes, or until the cranberries burst. Correct seasoning, adding sugar if too sour--but it should not be sweet.
