Wednesday, August 22, 2018

Cranberry Merlot Chutney

Yum
Photo Credit: Sharon Benton Photography
Just about a year ago now, my friend, Karie, invited me to create this chutney for an issue of Basil and Salt Magazine, which was published in late fall 2017.

Photo Credit: Sharon Benton Photography
As soon as Karie contacted me, I was busy trying to come up with just the perfect chutney that would exude fall/winter and the Thanksgiving and Christmas holidays.

This was a fun chutney to make, and I was very lucky because my good friend, Sharon, with Sharon Benton Photography agreed to do the photo shoot for me. It was an exciting time for both of us.




This Cranberry Merlot Chutney lived up to all my expectations; zesty, tangy, sweet with the herbs and spices, but well balanced with the cranberries, Merlot wine and chopped pecans.

I processed mine in canning jars to make it shelf stable, and to use for holiday gift giving, but you certainly don't need to. You can easily make it up and store it in your refrigerator. It will stay good for about 2 weeks.

Cranberry Merlot Chutney is the next thing you'll want for you holiday table! Use it as the starting place for unique appetizers by serving it with baked brie or cream cheese, crackers, nuts and berries. This sweet, tart, tangy and fruity Cranberry Merlot Chutney has a robust flavor sure to please even the most discerning palate.

Photo Credit: Sharon Benton Photography

RECIPE
Ingredients
1 bag fresh cranberries (2 lbs)
1/2 cups brown sugar
couple sprigs fresh rosemary
1 cup Merlot wine
2 tsp dried orange zest
1 tsp ginger
1/2 tsp each allspice and nutmeg
1/2 cups chopped pecans

Method
Place all ingredients in a large saucepan, except pecans. Bring to a boil, reduce heat and simmer approx. 20 minutes or until most of the liquid is absorbed.

Remove from heat and carefully remove rosemary sprigs. Stir in pecans, and ladle evenly into jars.

Process in water bath or steam canner 10 minutes. Allow to cool 24 hours on your counter-top then store in your pantry up to one year. Open jars need to be refrigerated.

Notes: Don't want to process it? You can easily make this and refrigerate it instead. It will keep for a couple of weeks just fine.

Enjoy,
Mary

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