Recipe: Cranberry mango chutney

CRANBERRY-MANGO CHUTNEY

Serves 8 as condiment.

• 1 (12 oz.) pkg. fresh cranberries, about 3 c.

• 2 ripe mangoes

• 1 c. cider vinegar, or as needed

• 1/2 c. light or dark brown sugar, or more if desired

• 1/2 onion, chopped

• 1/4 tsp. salt

• Freshly ground black pepper

•1/2 tsp. dry mustard or 1 tsp. spicy mustard sauce

• 1 tsp. cinnamon

• 1 tsp. allspice

• 1/2 c. raisins or dried currants

Directions

Rinse and pick over the cranberries, discarding the stems and any shriveled berries. Rinse the mangoes, peel and cut into 3/4-inch cubes. Set aside.

Combine in a 3-quart stainless steel or enameled pot, the vinegar, sugar, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and crushed coriander seeds.

Place the pan on the heat and bring to a boil and cook for about 2 minutes, stirring. Stir in the cranberries, cook 1 minute longer and immediately reduce the heat to low.

Cool the chutney and serve at room temperature. It can be refrigerated in an airtight container, preferably glass, for about 2 weeks.

Nutrition information per serving:

Calories150Fat0 gSodium83 mg

Carbohydrates37 gSaturated fat0 gCalcium39 mg

Protein1 gCholesterol0 mgDietary fiber4 g

CRANBERRY-APPLE RELISH

Serves 8 to 10.

Note: The relish is delectable as a topping for leftover roast turkey or ham or beef, as well as a spread for sandwiches.

• 4 c. fresh cranberries

• 2 large cooking apples, such as Golden Delicious or Jonathan Gold

• 1/2 tsp. allspice

• 1 tbsp. grated orange peel

• 1 c. honey or 11/4 c. light brown sugar

• 1/2 c. orange or apple juice

Directions

In a large saucepan, combine the cranberries, apples, cinnamon or cardamom, allspice, grated orange peel, honey or brown sugar and the orange or apple juice.

Place the pan on high heat and bring to a quick boil, stirring. Then reduce the heat to simmer and cook the relish uncovered for 20 minutes, stirring occasionally, or until the cranberries burst and the apples are tender.

Cool the relish and transfer to a serving bowl or pack in 2-pint jars with a tight-fitting lid and store in the refrigerator. Before serving, allow the relish to warm up to room temperature.

Variation: Fresh kumquats, which look like tiny oranges, can replace the apple in this recipe. They add a lovely note to cranberry sauce. Rinse about 3/4 pound of the fruit, drain and cut into halves. You should have about 2 cups. Substitute the kumquats for the apple and proceed as directed above.

Nutrition information per serving:

Carbohydrates40 gSaturated fat0 gCalcium13 mg

Protein0 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 1/2 fruit, 2 other carb.

CRANBERRY VINAIGRETTE

Makes a generous 11/2 cups.

• 1/4 to 1/3 c. fresh or frozen cranberries, thawed

• 1/4 c. apple cider or red wine vinegar

• 2 tbsp. finely chopped green onions

• 1 tbsp. honey or maple syrup

• 1 tsp. prepared mustard

• 1 c. grapeseed or canola oil

• 1/4 tsp. salt

• Freshly ground black pepper

Directions

Rinse the cranberries, drain, and combine the cranberries and vinegar in a food processor or blender and process or whirl until smooth. Add the green onions, honey or maple syrup, mustard and garlic, and process again until well blended. With the processor or blender still running, gradually add the oil and process until well blended.

Nutrition information per 2 tablespoons:

Calories170Fat18 gSodium55 mg

Carbohydrates2 gSaturated fat2 gCalcium2 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Diabetic exchanges per serving: 31/2 bread/starch.

Makes about 1 dozen muffins.

Note: These are easily doubled to make for a crowd.

• 1 c. whole cranberries

• 2 tbsp. lemon juice

• 1/3 c. sugar, or more if desired

• 1/3 c. mild-flavored oil, such as grapeseed or canola

• 1/2 c. buttermilk or plain yogurt thinned with a little water

• 2 eggs, at room temperature

• 11/2 c. cornmeal

• 1/2 c. unbleached flour

• 1/2 tsp. baking soda

• 1/2 tsp. salt

Directions

Finely chop the cranberries on a chopping board using a large knife, or process the berries in food processor until finely chopped.

Combine in a large bowl the chopped cranberries, lemon juice, sugar and the allspice or cinnamon. Mix well and set aside. If desired, you can do this about an hour before baking the muffins to allow the spice mixture to meld at room temperature.

Add the oil, buttermilk or yogurt and eggs to the cranberry and spice mixture, and beat briskly with a large spoon for a few seconds. Sift onto the bowl the cornmeal, flour, baking powder, baking soda and salt. Mix the batter briskly with a spoon to combine well.

Pour the batter into the warm muffin tins, filling each cup a little more than 3/4 full. If there is an unfilled cup, fill it with water.

Bake the muffins for 20 minutes, or until they are golden brown and puffy. Remove the baked muffins from the oven and place the pan on a wire rack to rest for a few minutes, then remove the muffins from the pan using a metal spatula, if needed. Serve the muffins warm, or if serving later, warm in the oven before servings.

Nutrition information per muffin:

Calories190Fat7 gSodium235 mg

Protein3 gCholesterol36 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 11/2 fat.

CRANBERRY PEAR BREAD

Makes 2 loaves.

• 1 c. whole fresh cranberries

• 1/2 c. dark rum

• 2 tsp. ground ginger or 1 generous tsp. crushed cardamom seeds

• 1 generous tsp. allspice

• 3 eggs

• 11/2 c. sugar

• 1 c. apple juice or cider

• 31/2 c. unbleached flour

• 11/2 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1 tbsp. flour

Directions

Preheat the oven to 350 degrees. Oil or butter generously 2 (5- by 8-inch) loaf pans; set aside.

Rinse and pick over the cranberries and pears, discarding stems and any shriveled berries and cutting away any blemish from the pears. Drain well.

Coarsely chop the cranberries. Peel and cut the pears into 1/2-inch cubes, discarding seeds and the cores. (You should have 2 cups diced pears.)

Combine in a large bowl the eggs and sugar and beat for about 2 minutes with an electric beater on medium-high speed. Add the oil and beat a few seconds more until well blended. Stir in the cranberry mixture, and the apple juice or cider, mixing well.

Sift into the bowl the flour, baking powder, baking soda and the salt. Beat the batter with a wooden spoon for a few seconds just until blended.

Sprinkle the nuts all over with the tablespoon of flour, adding a little more flour if needed. Then stir the nuts into the batter, mixing well but quickly.

Pour the batter into the oiled or buttered loaf pans, dividing evenly between the two pans. Once filled, shake the pans gently to level the batter.

Place the pans on the lower oven shelf, diagonally across from each other. Don't allow the pans to touch.

Remove the bread from the oven and cool in the pan on a wire rack for about 15 minutes. Turn the loaves out of the pans and onto the wire rack and serve warm or at room temperature.

Nutrition information per slice (10 slices per loaf):

Calories270Fat10 gSodium11 mg

Carbohydrates38 gSaturated fat1 gCalcium15 mg

Protein4 gCholesterol32 mgDietary fiber2 g