Cranberry – Rose Hip – Crab Apple Chutney
Ellen Zachos, author of six books, is a foraging expert who lectures at flower shows and garden clubs.
This recipe is featured in Taming the Wild Harvest
Cranberries, rose hips, and crab apples are each delicious on their own. Together their various colors and textures make a gorgeous, jewel-toned condiment that is greater than the sum of its parts. In addition to serving this as a complement to meat, it’s wonderful with baked brie or a sharp cheddar cheese.
Ingredients
- 297 grams (3 cups) cranberries
- 99 grams (1 cup) rose hips, seeds removed
- 99 grams (1 cup) quartered, stemmed, and seeded crab apples
- 1 medium onion, finely chopped
- 4 tablespoons finely chopped roasted Hatch green chile, or your own favorite chile (optional)
- 237 ml (1 cup) vinegar
- 200 grams (1 cup) light brown sugar
- ½ teaspoon ground pepper
- 1 tablespoon finely chopped fresh ginger
Preparation
Combine all the ingredients in a single, heavy pot and bring to a boil over medium-high heat. Maintain the chutney at a low boil, stirring regularly to prevent scorching and sticking. Cook until the chutney thickens enough that you can draw a spoon across the bottom of the pan and it takes a few seconds before the mixture comes together behind the spoon. This may take up to an hour.
Remove the chutney from the heat, pour into sterilized jars, and seal. This will keep in the refrigerator for up to a month. For longer shelf life, process jars in a boiling water bath for 15 minutes.
Ellen Zachos
Ellen Zachos is the foraging expert at About.com where she shares seasonal recipes and tips on foraging. To see more, go to foraging.about.com. She also works with RemyUSA, teaching foraging mixology workshops across the US. Ellen is a Harvard graduate and the author of six books including Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat. She lectures at flower shows and for garden clubs around the world.
Photo credit: Rob Cardillo
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