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Table Talk: Not your grandma's piccalilli (delicious as that may be)
By CLAIRE HOPLEY
Published on October 17, 2008

CRANBERRY CHUTNEY

Dolly Jolly found this recipe in the "Cape Cod Wampanoag Cookbook" by Earl Mills Sr. It quickly became a favorite with her family, and she adapted it for use in the turkey dinners and Turkey Panini at The Pub.

  • 2 Granny Smith apples
  • 2 oranges
  • ½ medium onion, chopped
  • 4 cups cranberries
  • 1 cup water
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • ¾ cup cider vinegar
  • ½ teaspoon salt
  • 1 teaspoon grated ginger
  • ½ teaspoon mace
  • ½ teaspoon curry powder
  • ½ cup small black raisins

Peel and dice apples. Grate rind of both oranges, creating zest. Squeeze juice from oranges. Check cranberries and wash.

Simmer the onions, water, and the sugars for 30 minutes. Stir in the vinegar, apples, seasonings, and orange zest. Boil slowly for another 30 minutes. Stir in the orange juice, cranberries and raisins. Simmer for another 10 minutes, or until the cranberries burst.

Makes about one quart. 


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