Cranberry Orange Chutney:
1 lb. fresh organic cranberries
1 organic orange
½ cup raisins (optional)
1/4 cup cane sugar or brown sugar (more if you like, depends on the cranberries)
1-3 teaspoons chopped ginger (Fresh ginger is fine, but if you have a little ginger bug on hand, use it.)
Wash and clean the berries well, being sure to discard any that are not fresh. Using a peeler or zester, remove the zest from the orange. Then peel the white pith from the orange and discard. Place the berries, roughly chopped orange, orange peel, and sugar in a food processor and chop coarsely. Add raisins at this point if using them.
Let mixture sit for 1-2 hours. It will begin to shrink a little and make juices. Pack into a wide-mouth quart jar, cover and leave out at room temperature overnight so flavors marry. Cover and store it in the refrigerator for up to 4 months.
My husband puts this on toast each morning, I sprinkle it on my salads. We’re happy to be getting plenty of antioxidants among other good things.
Also, this is fantastic as a relish alongside turkey, pork, fish and lamb. Keeps for at least a month in the refrigerator.