Cranberry Preservation Classes & Cranberry-Jalapeno Chutney Recipe

Image of Seckel Pears in Cranberry Syrup courtesy of Brook HurstYesterday’s Thanksgiving recipe took cranberries out of the traditional Thanksgiving sauce and into a delicious tart for dessert. Today, let’s take the cranberry in a new, savory direction. Here’s a recipe for Cranberry-Jalapeno Chutney from local preserving teacher Brook Hurst who is teaching Cranberries Three Ways preserving classes this month.

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In a few weeks, Fresh-Picked Seattle will be turning two years old. During that time, I’ve added literally thousands of events to the calendar, so I’ve seen a LOT of classes, demos, tastings, dinners…all sorts of food-related activities.

You’d think I’d become inured to it at some point, but nearly every week, I hear about some new event on a novel topic and get excited to feature it.

One such novel topic is the Cranberries Three Ways class that local preserving teacher Brook Hurst is offering this month.

Brook is a former wine wholesaler who now focuses on teaching people about food preserving. She notes on her site, “Not only do I enjoy teaching, but I can't help smiling when I see the look of pride on someone's face, the first time they hold that beautiful jar of their own creation in their hands. Some people seem awestruck, and for good reason! Preserving feels a little bit like magic to me.”

I’ve added tons of canning events to the calendar over the past two years, but have never seen one that focused just on the special seasonal offering of cranberries. I think it’s a great idea for a class and looks like a lot of fun!  (A bargain too - $35 and you bring home all three cranberry preserves.)

Check out the class information below and see Brook’s Learn to Preserve site for more classes, recipes and other helpful information about food preservation. (She and I share the same great taste in blog backgrounds as well!)  

Brook was kind enough to share this recipe for a Cranberry-Jalapeno Chutney with us.  She notes “it's easy to make and can be used lots of ways (as a condiment with turkey or other roasted meats, spread on sandwiches, mixed into cream cheese for bagels or as a dip with crackers, on a cheese plate....).”

It also seems like a great topping to have on hand for all those leftover turkey sandwiches you’re sure to be making after the holiday.

Enjoy, and again, check out Brook’s class for more cranberry ideas.

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Cranberry 3 Ways Class

This class is only a few days before Thanksgiving, and perfectly timed so that you will have 3 delicious homemade delights to serve with your Thanksgiving meal. If you plan to travel for the holidays, this class is perfect for you. We will be processing the Cranberry Sauce and the Cranberry Chutney, so it will be shelf-stable for months. No refrigeration necessary! (The Syrup will last in the refrigerator for several weeks, but it will probably be gobbled up shortly after you take it home.)

• Nov. 16th, Tuesday 6:00-8:30 p.m. / Sunset Hill  (Clubhouse)
• Nov. 17th, Wednesday 12:00-2:30 p.m. / Sunset Hill (Clubhouse)
• Nov. 20th, Saturday 10:00 a.m.-12:30 p.m. / Whole Foods - Roosevelt

1. Traditional Cranberry Sauce - You'll never buy canned sauce again!
2. Slightly Spicy-Savory Cranberry Chutney - A colorful addition to any table. Versatile too. Perfect served alongside meats. Lovely on a cheese platter. Wonderful on turkey sandwiches.
3. Cranberry Syrup  - Use for all sorts of fun drinks --  both cocktails and mock-tails -- where you would normally use cranberry juice. Also great for pouring over pancakes & waffles.

Students will take home 3 things: 1 jar of Traditional Cranberry Sauce, 1 jar of Cranberry Chutney, and 1 adorable bottle of Cranberry Syrup.

$35 per person - Class size limited to 12 people

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Cranberry-Jalapeno Chutney Recipe

by Brook Hurst

Makes ~3 half pints

Like most chutney recipes, this one is pretty simple to prepare. Once you prep your ingredients, it all goes into the preserving pan at the same time, and happily cooks away, without needing too much supervision. The jalapeno pepper gives this chutney a bit of spiciness, but overall it's a complex combination of sweet, savory, and tart too, all at the same time.

Please chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.

• 1 12 oz. bag of fresh or frozen whole cranberries (3 cups)
• 1 small onion, chopped, about 1/2  cup
• 1 small jalapeno pepper*, seeded and chopped
• 1 lemon, zested and juiced
• 1/2 cup raisins
• 1/2 cup crystallized ginger, chopped
• 1 clove of garlic, minced
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup apple cider vinegar
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon (sea) salt
• 1/2 teaspoon ground cinnamon

*Be very careful when working with fresh jalapeno peppers. Always wear disposable gloves. Never touch your face when working with hot peppers! I have a small plastic cutting board that I use exclusively for prepping hot chiles. The Capsaicin oils are difficult to remove and you don't want cross-contamination.

1. Combine all ingredients in a large, heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)
2. Cook over medium-low heat, stirring occasionally, for a few minutes. Once the cranberries start to pop, you can mash them a bit with the back of a large spoon. Because of the high levels of natural pectin in the cranberries, it will thicken quickly. Total cooking time is only 10-15 minutes. It will continue to thicken after being processed, so remove from heat BEFORE it is the consistency you want.
3. Ladle into clean jars, run a table knife around the edges to remove any air bubbles, and then wipe rims spotlessly clean. Place a warm seal on the jar, and then screw on a band finger-tight.
4. Process in a boiling water bath 10 minutes. Remove the jars from the kettle and let them sit in a draft-free place overnight. Store in a cook dark place for up to one year. If by any chance, a jar fails to seal, store in the refrigerator and use within 6 months, or within one month after opening.

Comments

[Brook]

Thanks so much for posting this recipe, and the great article too. You made my day!
For those people who want to pint out the recipe, there are links to a printable recipe on my website.
I'm really glad you like the "Cranberry 3 Ways" Class idea. It's going to be a fun series.
I have a zillion ideas for similarly themed classes...just doing a little recipe R & D right now, and then I will list them.
As you know, preserving isn't just jelly & jam, or pickles & relish. It's fermenting, curing, candying, brewing, dehydrating, making infusions, bitters and vinegar. Wine, beer, cheese, sourdough starter for bread. The possibilities are endless!
Have a wonderful day ~
Brook