Cranberry Recipes November 14, 2018 @goldenoakfarm

Yesterday when we got done pressing the Fire Cider, we moved onto making Wild Blueberry-Cranberry Chutney. I’d found the recipe in the latest Martha Stewart Living magazine.

https://www.marthastewart.com/1533402/wild-blueberry-and-cranberry-chutney

Wild Blueberry-Cranberry Chutney

2 cups fresh or frozen cranberries (8 ounces)
2 cups frozen wild Maine blueberries
½ cup sugar
½ tsp. kosher salt
1 tbsp. minced fresh ginger (from a 1” piece)
2 tsps. finely grated orange zest
¼ cup fresh orange juice
1 tsp. finely chopped fresh sage leaves

Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 mins. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

We doubled the recipe and it is simply delicious!! I used my frozen wild blueberries and my preserved ginger. I still had sage in the New Herb garden. I can get local organic cranberries here.

While it was cooking we made Cranberry-Orange relish. We ran it through my old food grinder.

We just made a single recipe.

Cranberry Orange Relish

12 oz. fresh cranberries
1 medium orange
¾ - 1 cup sugar (to give an idea of sweetness)

Slice unpeeled orange into eighths; remove seeds. Place half the cranberries and half the orange slices in a food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with the remaining cranberries and orange slices. Stir in sugar to desired sweetness. Store in refrigerator or freezer. Makes about 2½ cups.

Notes: Peel ½ of the orange slices, as they make it too tart if all are used. Use a food grinder and alternate slices and cranberries. To sweeten, use ½ cup apple juice concentrate or agave nectar.

To freeze, use small single serving containers. Will thaw in an hour.

Join Us on Discord. https://discord.gg/hPJs5Rb