Our first recipe was a Cranberry Mango Chutney. We used both fruits from the freezer but the flavors were still very strong. Here is the recipe.
Cranberry Mango Chutney
1 cup frozen cranberries
¼ cup cane sugar
2 Tbsp cider vinegar
2 Tbsp dried bing cherries
2 Tbsp crystallized ginger
1 small Serrano chili
1/8 tsp salt
1 tsp pumpkin pie spice
¼ tsp red pepper flakes
1-2 Tbsp apple juice, if necessary
Combine all ingredients in a dutch oven and simmer until most of the liquid has been cooked down. Your cranberries should pop and you can add a bit of apple juice if the liquid cooks down too fast before the fruit is tender. Ladle into jars and process 10 minutes in water bath.
Makes 3 quarter pints.
Our second recipe we really got creative. I brought over some blueberries so that I could see what spice Leah had in mind. We had originally talked about cayenne, but we went a totally different route. Here is the final recipe. I had an opportunity on friday to eat some of my little jar I took home. It was really good with a hint of the cardamom, but the great flavor of the ginger worked really well with the blueberries and citrus.
Blueberry Ginger Orange Lime Marmalade
Blueberry Ginger Orange Lime Marmalade
2 cups fresh blueberries
2 Tbsp crystallized ginger
1 small lime sliced thinly, then cut into 4ths
½ large orange, sliced thinly
1 medium orange, pulsed in food processor
1 cup water
1 tsp pumpkin pie spice
¼ tsp cardamon
2 ¾ cup cane sugar
Put slices of orange and lime (with rind) into Dutch oven and add 1 cup water. Cook for 15 minutes. Add crystallized ginger, blueberries, pulsed orange, and spices. Cook for 15-20 minutes. Add sugar and cook for about 15-18 minutes until 220 degrees. Makes 4 half pints.
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