Cranberry~Jalapeno Chutney

   Like most chutney recipes, this one is pretty simple to prepare. Once you prep your ingredients, it all goes into the preserving pan at the same time, and happily cooks away, without needing too much supervision. The jalapeno pepper gives this chutney a bit of spiciness, but overall it's a complex combination of sweet, savory, and tart too, all at the same time.

--> Please chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.

Makes ~3 half pints

• 1 12 oz. bag of fresh or frozen whole cranberries (3 cups)
  
• 1 small onion, chopped, about 1/2  cup
• 1 small jalapeno pepper*, seeded and chopped
• 1 lemon, zested and juiced
• 1/2 cup raisins
• 1/2 cup crystallized ginger, chopped
• 1 clove of garlic, minced
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup apple cider vinegar
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon (sea) salt
• 1/2 teaspoon ground cinnamon

*Be very careful when working with fresh jalapeno peppers. Always wear disposable gloves. Never touch your face when working with hot peppers! I have a small plastic cutting board that I use exclusively for prepping hot chiles. The Capsaicin oils are difficult to remove and you don't want cross-contamination.

1.) Prepare your canning jars; prepare seals according to manufacturer's instructions.

2.) Combine all ingredients in a large, heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)

3.) Cook over medium-low heat, stirring occasionally, for a few minutes. Once the cranberries start to pop, you can mash them a bit with the back of a large spoon. Because of the high levels of natural pectin in the cranberries, it will thicken quickly. Total cooking time is only 10-15 minutes. It will continue to thicken after being processed, so remove from heat BEFORE it is the consistency you want.

4.) Once desired thickness has been achieved, remove the preserving pan from the heat then spoon mixture immediately into hot sterilized jars, leaving 1/2" headspace. (1" headspace if you are freezing.)

5.) Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them, then wipe rims of jars spotlessly clean. I like to use a damp paper towel for wiping rims.

6.) At this point you can cover jars with tight-fitting lids and either:

a.) Store in the refrigerator for up to 3 months. 

b.) Store in the freezer for up to 6 months. 

c.) Process the jars to create a shelf-stable preserve that won't need refrigeration by following these steps:

7.) Place lids atop jars, then screw on bands until they're fingertip-tight.

8.) Process for 15 minutes in a Boiling Water Bath, then remove jars with a jar-lifter and place on a towel on the counter. Let rest for 24 hours, then check for proper seal before storing.

9.) If jars lids seal, store them in a cool, dark place for up to one year.

Helpful tip: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.

Constructing Chutney

Cranberry Blog (Sauce, Chutney and Syrup)

Apple Pie Liqueur -- (quick version)*

     This version of Apple Pie Liqueur is simple to make, but the flavors in the finished product are anything but simple. It's delicious by itself, but it is also a delightful base for some very creative cocktails. Try adding it to bourbon on the rocks, for an "American Pie", or shake it with ice & vodka for an "Apple Pie Martini". Or how about combining an after dinner drink & dessert in one frosty glass by blending some Apple Pie Liqueur with vanilla ice cream?

Makes about 9 or 10 pints

• 1 gallon apple cider or apple juice
• 1 cup sugar
• 1 pint Everclear or grain alcohol
• 6 cinnamon sticks
• 6 cardamom pods (optional)
• 6 allspice berries (optional)
• ~1/2 teaspoon ground nutmeg (optional)

1.) Heat apple cider / apple juice in a large pot. Add sugar and stir to dissolve. Immediately remove the pot from the heat as soon as the sugar is dissolved.

2.) Let cool to room temperature and then add a pint of Everclear. Do NOT add the alcohol to a hot mixture or it might cause the alcohol to evaporate. Add spices. Think about adding all of the spices listed, but you can definitely just use cinnamon sticks if that's all you have on hand.

3.) Let sit in the refrigerator overnight. Or even two days, if you want. Then, using a mesh strainer AND a funnel, ladle or pour the mixture into decorative jars and/or bottles.

4.) Store in refrigerator for up to one year.

*Quick to make, and quick & easy to drink. Be careful!

Click here for my blog post about making Apple Pie Liqueur, complete with step-by-step photos!

Pear Chutney

   This recipe is remarkably simple to make. Once you prep your ingredients, it all goes into the preserving pan at the same time, and happily cooks away, without needing too much supervision. Chutneys can easily be made spicy, but even the non-spicy version is packed with so many complex flavors you'll wonder why you didn't make chutney sooner!

--> Please chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.

Makes ~8 half pints

• 4 pounds fresh pears, ripe or slightly green
• 1 onion, chopped, about 1 cup
• 1 red bell pepper, seeded and chopped
• 1 lemon, zested and juiced OR 1/3 cup bottled lemon juice
• 1 cup raisins
• 1/2 cup crystallized ginger, chopped
• 2 cups brown sugar
• 2 cups apple cider vinegar
• 1 heaping TBS mustard seeds
• 2 teaspoons (sea) salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• IF you want it SPICY....add between 1 teaspoon and 1 TBS red chili flakes.

> Before filling your canning jars they need to be heated so they don’t break during processing.  Place jars in a pan with enough water to cover the tops of them.  Bring the water to a simmer on your stove top, and keep jars in the gently simmering water until they are ready to be used. Remove the jars from the hot water, one at a time, as you are ready to fill them. Add more water occasionally, if needed.

1. Place vinegar in a large, heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)

2. Peel pears, although it isn't neccessary, then remove stem ends & cores, then chop. Add pears to the vinegar in the preserving pan as you chop them, to prevent oxidation.

3. Add remaining ingredients to pear/vinegar mixture and stir well.

4. Cook over medium heat, stirring occasionally, for about one hour. You want it to simmer constantly.

5. Once desired thickness has been achieved, remove the preserving pan from the heat then spoon mixture immediately into hot sterilized jars, leaving 1/2" headspace if you plan to process & seal them in jars, or 1" headspace if you plan to freeze them instead.

6. Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them, then wipe rims of jars spotlessly clean.

7. At this point you can cover jars with tight-fitting lids and either:

a.) Store in the refrigerator for up to 3 months. 

b.) Store in the freezer for up to 6 months. 

c.) Process the jars to create a shelf-stable preserve that won't need refrigeration by following these steps:

8.  Wipe rims clean, place lids atop jars, then screw on bands until they're finger-tight.

9. Process for 15 minutes in a Boiling Water Bath, then remove jars with a jar-lifter and place on a towel on the counter. Let rest for 24 hours, then check for proper seal before storing.

10. If jars lids seal, store them in a cool, dark place for up to one year.

Helpful tip: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.

My love letter to Pear Chutney

Constructing Chutney

Roasted Pumpkin Seeds

Okay, so pumpkin seeds are practically free, they are incredibly easy to roast, and each and every one of them is packed with vitamins & minerals.  Knowing all this, do you really mind that they're totally addictive?

• 2 cups of fresh, raw pumpkin seeds , straight from the pumpkin. Try to clean off most,  if not all, of the stringy pulp.
• 1 TBS melted butter (or olive oil)
  
• 1 teaspoon Worcestershire sauce
  
• salt (Sea salt is best. Garlic salt is good too!)
 
• black pepper  (Freshly-cracked pepper is best.)
  
• a few drops of Tabasco (optional)
  

Preheat oven to 275 degrees

Helpful Hint: Seeds should be in a bowl that is big enough that you are able to stir in the butter/sauce mixture without making a mess.

1.) Stir together melted butter (or olive oil) and Worcestershire sauce. Pour over the top of seeds and stir until the seeds are nicely coated with the mixture.

2.) Spread the seeds evenly on a greased baking sheet, then sprinkle with salt and pepper, and hot sauce if desired.

3.) Bake for one hour, but stir every 15 minutes, spreading the seeds out evenly again after  each time, so that they brown evenly.

Please read my making blog about making Roasted Pumpkin Seeds to see photos and techniques.

Some people like to sprinkle dried herbs on them, or seasoning salt. I think they are similar to popcorn, meaning you can add pretty much anything you like and they turn out great every time.  How about parmesan cheese? Or brewer's yeast?

Pumpkin Butter

This satin-y smooth delight is a healthy and delicious way to take advantage of one of Autumns' most iconic symbols....pumpkins! Besides spreading Pumpkin Butter on your toast, you can use it as a topping for yogurt or slather it on a pork tenderloin before roasting. It's so darn good you'll want to find more ways to include it in your meals, whether sweet or savory. 

Makes ~ 3 or 4 half pints

• 1 - 4 lb Sugar Pie pumpkin, or 2 - 2 lb cooking* pumpkins, cut in half, and cleaned out. Save the seeds for Roasted Pumpkin Seeds! (NOT carving pumpkins. There IS a difference.)
• 2 cups sugar
• 1 teaspoon cinnamon
  
• 1/2 teaspoon nutmeg
  
• 1/2 teaspoon cloves
  
• 2 lemons, zested & completely juiced OR 2/3 cup bottled lemon juice 
  
• 1/2 cup apple juice
  

1.) Preheat oven to 375 degrees.

2.) Place cleaned pumpkin halves, cut-side down, on a baking sheet and cover tightly with foil. Bake until soft, about 60-90 minutes, depending on the size of the pumpkin. Let cool slightly, then scoop flesh out of pumpkin. You will end up with about 4 cups of very soft cooked flesh.

3.) Place cooked pumpkin in a heavy pan on the stovetop, and mash, using a potato masher or pastry blender.  Add the remaining ingredients and mash entire mixture together.

4.) Cook over LOW heat, about one hour, stirring often. Halfway through cooking, puree the mixture using a stick blender**, and again when the cooking time is up. If you don't have a stick blender, you can run the mixture through a food mill right before putting it into jars.

5.) Let cool to room temperature and then ladle into jars or containers with tight-fitting lids. Store in refrigerator or freezer. If freezing, leave enough space for the Pumpkin Butter to expand.

There have been recent USDA concerns about the dangers of canning Pumpkins, Squash, and Pumpkin Butter at home. You should store your Pumpkin Butter in the refrigerator and consume within one month or store it in the freezer for up to 6 months. 

*Look for pumpkins being sold as baking/eating/cooking pumpkins. The flesh is smoother and sweeter than those sold for decorations and jack-o-lanterns.

**I highly recommend stick blenders. If you don't want to invest in a new one, used ones are easy to find at garage sales and second-hand stores. You will use it for more than making fruit butters and jams. Stick blenders are great for pureeing soups, and smoothing out sauces and gravy!

Note: In the past I have made this recipe and processed the jars in a Boiling Water Bath canner because I use a pH meter to test it. I don't recommend canning this in a BWB unless you are an experienced canner and use a pH meter to test for proper acidity. 

Please read my blog about making Pumpkin Butter, to see photos and techniques.

Also, check my section on Fruit Butters, to see various cooking methods.