Maren’s Cranberry Chutney

What I like about Thanksgiving is that people start cooking several days in advance. The day before yesterday my American friend Maren called me and invited me over to prepare some of the traditional dishes with her. There’s nothing better than cooking with friends! We made one of her mother’s recipes: a delicious, spicy cranberry chutney, which contains curry powder and lots of grated fresh ginger. Maren: “The traditional dishes served with Thanksgiving can be rather blend, therefore I always make this spicy chutney to go with them.” When we were done cooking she pushed a jar of chutney into my hands and said: “It’s not only a great with turkey but also with other meats and cheese. You can keep it in the fridge for quite a long time.” Thank you, Maren!

Makes about 3-4 jars
Action Time: 20-25 minutes

1 ¾ cup/350 g sugar
1 ¾ cup/400 ml water
4 cups/500 g cranberries
1 cup/110 g golden raisins
½ cup/120 ml red wine vinegar
2 tbsp molasses
1 tbsp grated fresh ginger
1½ tbsp curry powder
1 tbsp Worchester sauce
½ tl Tabasco

1. In a large pan combine the sugar with water and bring to a boil. Add the cranberries en cook over medium heat until the skin pops, about 5 minutes.

2. Add the rest of the ingredients and simmer uncovered for about 10 minutes: some of the berries will burst and some will remain whole. The chutney looks kind of liquidy, but once cooled it will thicken a little. Put in jars and keep in the fridge.