Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.
1 cup sugar
1 cup water
1/2 cup port or other sweet red wine
1/4 teaspoon ground allspice
1/2 cup dried tart cherries
1 (12-ounce) package fresh cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract
Orange rind strips (optional)
How to Make It
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
Off to Trader Joe's for dried sour cherries, which will now be 8 years in a row. Like another reviewer, I've made this annually since the recipe was 1st published in Cooking Light. Fanstically easy and favorful, which is a blessing because you'll be making this a lot, trust me. I just need to have plenty of walnuts on hand, since I never fail to over-toast the 1st batch (easy mistake).
I could not find dried tart cherries so I opted to use cherry-flavored dried cranberries, which was the only change that I made to the recipe. This was a big hit at Thanksgiving dinner yesterday and I will make again.
I've been making this recipe for Thanksgiving and Christmas every year since it was first published in 2005 and it's always a hit! I adjusted the recipe slightly by simmering the cranberries for 20 minutes instead of 10, which produces a thicker sauce. I also preserve it and send it over seas to family - it travels well and is an excellent hand-made gift. This chutney is forever in my permanent recipe collection!