My DH loves the canned kind...gourmet palate...
I make this:
Cranberry Chutney
1 lb. fresh cranberries
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups fresh orange juice
1 cup apple cider
1 cinnamon stick
6 fresh mint leaves
Sort the cranberries, discarding any soft ones. In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 1 hour.
Let the chutney cool to room temperature, then refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick. Transfer the chutney to a sauceboat or serving bowl and serve. Makes about 2 1/2 cups.
While shooting down this if the Outlawz are there:
Cranberry Champagne Cocktail
2 well-chilled 750-ml. bottles champagne or sparkling cider
1 cup well-chilled cranberry juice cocktail, or to taste
3 tablespoons Grand Marnier or other orange-flavored liqueur, or to taste, if desired
In a large pitcher stir together well the champagne, the cranberry juice cocktail and the Grand Marnier.
Makes about 7 cups, serving 8.
