It’s snowing here, whilst I am up in Maine for the weekend, and given that it is November, I am ok with that. It also means that it is coming right up on Thanksgiving. As many longtime followers will know, pretty much every year, I try a new take on Cranberry Sauce. Some years, it been with champagne or port wine, some years, I have added other fruit, which is where we are today: Roasted Cranberry Peach Chutney. A bit of late summer sunshine (the peaches), tilted to fall. A bit of late summer sunshine (the peaches), tilted to fall with those tart, crisp cranberries.
Ingredients
1 1/2 cups sugar, divided
3/4 cup apple cider, divided
2 tablespoons apple cider vinegar
4 cups cranberries, fresh or frozen
2 cups peaches, cored and diced, fresh or frozen
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons apple cider vinegar
Directions
Heat oven to 400F. Line a half sheet pan with a layer of aluminum foil.
Spread 3 cups cranberries and all the prepared peaches on the pan. sprinkle with 1/2 cup of sugar and 1/2 cup of apple cider. Roast in oven for 20 minutes. Remove from oven and place roasted fruit and berries in a medium, heavy bottom sauce pan.
Add remaining sugar, cider, cranberries as well as cinnamon and salt. Heat over medium-high heat until sugar dissolves. Reduce heat to low and simmer until chutney thickens, stirring occasionally, about 20 minutes. Remove from heat and add the apple cider vinegar. Serve cooled. Can be refrigerated for up to 4-5 weeks.
