Cranberry Chutney

I am not a huge fan of cranberries but there is one thing that I absolutely love...the cranberry relish that my mom makes for Thanksgiving.  This recipe was passed down from my dad's mom.  My grandmother was a good Midwesterner that like all things with jello.  It was one of those things that my mom inherited when she became a member of the family. Getting the recipe meant that she was required to learn how to make it as well.  Are you intrigued? 

Sorry I don't have the recipe for you today. Maybe I can get my mom to do a guest post.  Its a great cranberry relish but it does take a few somewhat complicated steps, mainly the use of a meat grinder.  But since I don't have such a device in my little apartment, I bring you a substitute.

This hot cranberry chutney only takes about twenty minutes to throw together.  It is the perfect topping for any poultry dish as well as just a side. I even have a bowl for breakfast on occasion. 

Take a bag of fresh cranberries, one apple, cored and chopped with skin and put in a 1 qt sauce pan.  Add 1/2 cup of OJ or apple cider.  Bring to a boil and then simmer for 15 minutes.  Add additional water if all the liquid evaporates before all of the cranberries pop.  Season with 1 tsp cinnamon and sweetened with sugar if desired.

And before I leave you today I want to let you in on a little secret. I am planning on a little giveaway for Christmas. I am hoping this will coincide with me having 100 Google Readers.  Follow away and it will be worth it. Trust me.