Holiday Cranberry Chutney on Goat Cheese Toasts
By Yankee Magazine|Oct 21 2003|
This chutney is also wonderful when served with roasted or grilled meats.
Yield
4 cups chutney, hors d'oeuvres for 8 people
Total Time
25 minutes
Ingredients
1 cup thinly sliced onions
1 cup firmly packed dark-brown sugar
1 cup water
2 peeled, seeded Granny Smith apples, cut into 1/4-inch cubes
3/4 cup apple cider vinegar
1-1/2 teaspoons peeled, grated fresh gingerroot
Zest and juice of 1 orange
Zest and juice of 1 lime
1/2 teaspoon salt
1/2 teaspoon yellow mustard seeds
3 cups fresh cranberries (12-ounce bag)
1/4 teaspoon cayenne pepper
1/2 teaspoon curry powder
1/2 teaspoon cardamom
1/3 cup currants
1 large baguette, cut into 24 thin slices and toasted
12 ounces goat cheese
Garnish: fresh rosemary sprigs
Instructions
In a medium Dutch oven, simmer onions and brown sugar in water until onions are tender, about 20 minutes. Add the apples, vinegar, gingerroot, orange and lime zests, salt, and mustard seeds; simmer about 10 minutes longer. Add cranberries, orange and lime juices, cayenne pepper, curry powder, cardamom, and currants; cook until the cranberries begin to split open and the mixture thickens, about 15 minutes longer.
Refrigerate mixture until ready to use (covered, it will keep for several weeks in the refrigerator). To serve, spread chutney over goat cheese and serve with toasted baguette slices. Garnish with fresh rosemary sprigs.
I made this recipe at Christmas time. It is excellent served as described in the recipe, but also makes an excellent, and very popular, party snack. I served it on top of a block of cream cheese with crackers on the side. Very festive and very yummy!
An extraordinary and simple chutney to make…serve warm on brie with thinly sliced hard rye or with a farmer cheese or chevre as suggested. Cans well for make-ahead holiday gifts…include in a housewarming basket with wine, cheese, and crackers. You can also try using shallots for a milder taste, but don’t forget the fresh ginger! (a tip for grating ginger is to freeze first, then grate-more pulp, less strings!)
Excellent Chutney and excellent service/recipe source! Thank you Yankee Magazine!! You are the best.
My mom found this recipe in 2003 & it has become part of our Thanksgiving and Christmas menu each year.