Author Notes: This stuff is so good, it’s evil.
It’s smokey and sweet. It’s dotted with bits of bacon and rosemary. It’s bursting with unexpected orange flavor that’s followed by a refreshing tartness from the cranberries.
- http://www.thehungrymouse.com/2008/12/11/rustic-cranberry-bacon-chutney-with-rosemary-and-port/ —h n j
Makes: 2 cups
cups Brown Sugar
tablespoon Rosemary, Finely Chopped
cups Orange Juice
ounces Cranberries, Fresh or Frozen
tablespoon Tawny Port
- Add the bacon to a medium-size saucepan. Set on the stove over medium-high heat.
- Cook for a few minutes, stirring occasionally. If it starts to burn or smoke, turn your heat down.
- When your bacon is crisp, turn the heat off. Now, you’ll rarely hear me say this, but drain off most of the rendered bacon fat, leaving just a teaspoon or two in the pan with the bacon. Too much fat can gum up your chutney when it gets cold. Save the fat (let it cool, then cover it and stick it in the fridge)�I like to use it to fry potatoes. Put your pan back on the stove over low heat.
- Add the brown sugar to the bacon and fat in the pan.
- Toss in the rosemary, kosher salt, and freshly cracked black pepper.
- Stir your pot to combine the ingredients well. Break up any lumps of brown sugar against the side of the pot with the back of your spoon. Don’t fret if anything is sticking to the bottom of your pot. Your heat is on low, so it shouldn’t burn. And you’re going to deglaze the pot next.
- Pour in the orange juice. Watch your face and hands, as the pot may give off a big poof of steam, depending on how hot it is.
- Stir well, scraping at the bottom of the pot with a wooden spoon to loosen any browned bits. Raise the heat to medium-high so your mixture can start to come up to a simmer.
- Add the cranberries to the pot. Cranberries freeze really well and can go straight from freezer to pot for this recipe.
- Add the port. Stir to combine.
- Cook over medium-high heat until the mixture comes up to a simmer. When it does, turn the heat down a little and cover the pot tightly. Simmer covered for about 5 minutes. Keep an eye on your pot. If it starts to bubble over (it shouldn’t…there’s not a ton of juice in there), turn the heat down a little. After 5 minutes, uncover the pot. It should look about like this (some of the cranberries will have popped, most will still be whole):
- Stir the mixture. As you stir, smoosh the cranberries against the side of the pot to pop them.
- Keep the heat on medium as you do this. It will cook as you stir, evaporating some of the liquid and thickening your chutney.
- If you have more liquid left in the pot than I do here, cook over medium heat for a minute or two more, stirring constantly to evaporate it. It’s ready when you can draw a spoon across the bottom of the pot and not have a lot of liquid leak into the cleared area