"WORLD OF WARCRAFT": CRANBERRY CHUTNEY.
Photo by pawkphoto.com
“If you haven't tried the cranberry chutney yet, you're in for a treat. It's made with the freshest tangy Wetlands cranberries. The recipe should be in your bountiful cookbook.”
~Francis Eaton & Edward Winslow
This is a delightful recipe for Cranberry Chutney. I was never a huge fan of cranberries until this recipe. It’s definitely a far cry from that can-shaped gelatinous blob that was served when you were growing up. This recipe is actually a modified version of a recipe my boss gave me a few years ago, which is the recipe that made me like cranberries in the first place. Made with Tangy Southfury Cranberries accompanied by a sweet honey, blood orange, and amaretto sauce, this sauce makes a perfect complimentary side for Slow-Roasted Turkey. May increase Stam and Spell Power, and can be redeemed for various seasonal fare.
LOOT: 12 SERVINGS.
MATS.
12 oz. fresh Tangy Southfury Cranberries, rinsed and stemmed
1 1/2 cups sugar
3/4 cup water
2 tbsp orange marmalade
1 tbsp honey (I used orange blossom honey, but regular is great too)
pinch of salt
zest of one blood orange
1/3 cup blood orange juice (about 2 oranges)
1/4 cup amaretto
EQUIPMENT.
medium saucepan
microplane
knife
juicer
fire
spatula
STRAT.
1.) In a medium saucepan over a medium flame, add the sugar, water, and salt. Bring to a boil for about 5 minutes. **DO NOT STIR DURING THIS PROCESS** If you agitate the boiling process with stirring it will cause the sugar mixture to crystallize, making it grainy. You can gently shake your pot if you notice any stubborn sugar pockets, but DO NOT STIR!
2.) Carefully add the cranberries and boil for about 5 more minutes, stirring occasionally, until most of the cranberry skins have popped.
3.) Remove from heat and stir in the marmalade, honey, salt, orange zest, orange juice, and amaretto. Cool and serve chilled.
Inspired by “World Of Warcraft”
