Every holiday season I make lots of this bright cranberry chutney to serve with turkey and as a spread for sandwiches. I got it from extraordinaire food writer and recipe developer Peggy Fallon, a cranberry lover, who serves it as an accompaniment to a savory cheesecake for winter entertaining. This is one of my all time favorite cooked sauces, one I prepare every year and often give as gifts. Serve it as a condiment, or dabbed on unsalted crackers with soft cheese. This is a bread machine recipe but I have included stovetop instructions as well.
- 1 large shallot
- Zest of 1/2 large orange, cut off the fruit in strips with a small knife
- 1/3 cup (2 ounces) slivered almonds
- 1 1/2 cups (6 ounces) fresh cranberries, rinsed and picked over
- 1 large tart apple, finely chopped (you can peel or leave the skin on)
- 3/4 cup packed dark brown sugar
- 1/4 cup currants
- 3/4 teaspoon coarsely grated fresh gingeroot
- 1/4 teaspoon ground curry powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 3 tablespoons apple cider vinegar
1. Coarsely chop the shallot and orange zest in a food processor. Place the almonds on a baking sheet and lightly toast in a preheated 325º oven for 4 to 5 minutes. Set the almonds aside.
2. Combine all the ingredients, except the almonds, in the bread machine baking pan.
3. Program the Jam setting and press start. The chutney is finished at the beep. Carefully remove the pan with heavy oven mitts and stir in the almonds. Scrape with a rubber spatula into a springtop glass jar; let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature with Savory Appetizer Cheesecake or as a condiment side dish. Makes about 2 cups.
Stove top Instructions
In a large saucepan, combine cranberries, apples, brown sugar, currants, vinegar, orange zest, shallot, ginger, curry, cloves, and allspice. Bring to a boil over medium heat. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Let cool, then stir in the almonds. Refrigerate, covered, up to 1 month. Serve slightly chilled or at room temperature.
Savory Appetizer Cheesecake
Makes one 6-inch cheesecake
This cheesecake can be made up to 3 days ahead and refrigerated until serving. Place on a small pedestal plate and decorate with fresh leaves. Serve at room temperature with plain crostini and cranberry chutney.
- 1/4 cup fine dry breadcrumbs
- 1/4 cup finely chopped walnuts
- 12 ounces cream cheese, room temperature
- 4 ounces blue cheese, such as gorgonzola
- 2 tablespoons sour cream
- 2 large eggs
- 2 teaspoons brandy
- 1 1/4 tablespoons minced fresh chives
- Salt and white pepper, to taste
1. Combine the breadcrumbs and the walnuts. Heavily butter a 6-inch round springform pan. Coat the pan bottom and sides with the nut crumbs, packing the extra onto the bottom. Wrap the bottom and a few inches up the sides with aluminum foil to prevent leakage. Preheat the oven to 325º.
2. In the work bowl of a food processor, combine the cheeses, sour cream, eggs, and brandy and process until smooth. Add the chives and season to taste. Process to combine. Pour into the prepared pan.
3. Place the springform in a small roasting pan and pour in warm water at least 2 inches up the sides of the pan. Place in the center of the oven and bake for 1 hour 20 minutes. Turn off the oven heat and let cheesecake set in the hot oven for 1 hour with the door ajar. Transfer to a rack to cool completely. Refrigerate overnight. Run a small knife around the edge before removing the springform sides.
Excerpted from The Bread Lovers Bread Machine Cookbook, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2014
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.