Sunday, October 15, 2006

Bringing in the Harvest

The theme of this session of Canadian Blogging By Mail is Harvest. I thought I wouldn't be able to participate because my schedule has made it increasingly difficult to do any meaningful food projects. Yesterday, I lucked into an unexepected day off and took FULL advantage of it. Cranberries are in so much abundance right now, they are practically being given away. I decided to go with two different sauces.
First, Cranberry Apricot Chutney

Cranberry Apricot Chutney
3lb fresh cranberries
3 cups sugar
1 cup firmly packed brown sugar
2 cups dried apricots, diced
2 tbsp. ground cinnamon
1 tbsp. ground ginger
1 tbsp. ground cloves
1 tsp ground allspice
2 c. water
3 c. chopped onion
1 1/2 c. chopped celery
1 tbsp oil

Saute onion in oil. Add celery, cook for five minutes, add apricots and cranberries. Mix in spices and cook another five minutes. Then add sugar and water and simmer until cooked and thickened.

The second was plain old cranberry sauce

Linda's Cranberry Sauce

3lbs fresh cranberries
3 cups sugar
3 tbsp ginger

Cook to desired texture.

This round of CBBM is hosted by Confessions of a Cardamom Addict (I can totally relate to THAT!).


Brilynn said...

These look so good! Glad you're participating!

Anonymous said...

Those look great. How long can you save those?

Unknown said...

Thanks Brilynn!
Dani, They can keep for at least a year ~ they are canned.

Anonymous said...


I haven't checked your blog out for a while, but boy do these look delicious. Any chance you'll teach me how to can preserves, etc. when I move to Vancouver next year? (Pretty please?)

Also, Happy Belated Thanksgiving to you and Rob!!!

Take Care,

jasmine said...

Yay! I'm so happy you're participating again.

The chutney looks amazing, btw.


Anonymous said...

Thanks Linda - maybe I add the Cranberry Apricot Chutney to my Christmas Baskets this year. Cranberries always remind me of Christmas.

Ruth Daniels said...

The chutney looks absolutely awesome. It's 8am and it would be perfect on a brioche roll to go along with my coffee.

This is definitely a keeper. Thanks for sharing.

Anonymous said...

I am all for perserving the rich colours and tastes of autumn!

Anonymous said...

Don't you just love those days off?! And clearly you used it in the best way possible by creating this beautiful preserve.

I'm so glad you could take part in CBBP #2!