This luscious sweet-tart chutney is served at YMBB’s Beach Break Snacks with cream cheese and crackers. It’s yummy poured over baked Brie too. Meat eaters love it on roast pork, chicken and, of course, turkey sandwiches. Cranberries are in season October through the holidays and we get ours locally at DeGrandchamps Blueberry and Cranberry Farm.
I make both pint jars (gifts) and quart jars (family size). Because I serve so many I make this recipe X 6 with no degradation of flavor or texture; so double or triple as you wish.
4 cups fresh cranberries
2 cups orange juice (organic)
1 cup apple cider (organic)
1 cup sugar
3/4 cup brown sugar, firmly packed
1/4 cup cider vinegar
2 cinnamon sticks
12 mint leaves
1 T grounds coriander
Combine all ingredients in large pan(s) over medium heat. Stir frequently. Cook until thick and reduced, about 1 hour and 15 minutes.