Cranberry Chutney

CQ and I both loooooove the ham and cheese sandwich from Diamond Head Market and Grill. Mostly we loooooove the cranberry chutney that's in the sandwich. The other day I was in Don Quijote when I spied some fresh cranberries. I bought a bag for me and a bag for CQ. We both had never made cranberry chutney before, but I knew she would be as game as me in trying to make some. We didn't really make any plans about coordinating when we'd make it, but because CQ and I are pretty much in-tune with each other we happened to make it on the same weekend. Here's my version.


I got this recipe from cooks.com and followed it exactly except I didn't have raisins and substituted craisins instead.

Slice one large onion thinly. Chop 1 tsp. garlic. Grate 2 tsp. ginger. This is a grater, right? I wasn't sure and had kinda a hard time grating the ginger with it. I just know somebody's gonna tell me, "You fool, that's not a grater!"

Saute the onion in 1 tsp. cooking oil until it's transparent. Add the garlic, ginger, 1/2 c. sugar, 1/2 c. raisins, 1/4 c. white vinegar, 1/2 c. water, 1 tsp. black pepper and a pinch of salt.
Stir in 12 oz. cranberries.
Simmer, stirring occasionally, until the cranberries begin to pop. They actually started popping right away, but I just continued to simmer until it looked like this. Isn't it strange looking? Allow the chutney to mellow overnight, covered in the refrigerator.

I was so disappointed in how my chutney turned out. It's not anything like Diamond Head Market and Grill's. It's veeeery oniony . . . I wonda why? Could it be 'cause got CHOKE onions? I was gonna toss the whole thing, but decided to take most of it to work the next day.

Early the next morning I got a call from CQ. She had made her chutney too, and she wanted to make sandwiches for people to try. So, I dug in my fridge for sandwich stuff along with my chutney before heading to work.

Check out the following post for CQ's chutney and recipe.