When I approach a new recipe I often have to pass it through the “will my kids eat this” test. Does it have a weird texture? Does it have more than one new ingredient? Does it look or smell like something that they recently decided was no longer worth their time?
It’s a full time job. On top of being their mom. Which is like two full time jobs in itself.
Last week I received two large boxes of fresh cranberries in my CSA box. Cranberries are not something I normally buy, though I love their tart flavor. My daughter Claire loves raspberries, so I figured she might be up for a new recipe and even though I had a lot of them, I didn’t want them to go to waste. So, I looked around my cook books to see if I could find anything appealing. Naturally, when I came across this recipe for cranberry chutney I almost turned the page without even glancing at the ingredients. Chutney? That would never pass the kid test. Chunks of food mixed together in an unidentifiable sauce? Yeah, my almost-4-year-olds are always up for adventure at the dinner table. But this was a recipe from one of my favorite cook books, Clean Food. My kids loved so many of her other recipes. Maybe it was worth a look.
2 C fresh cranberries
1 C raisins
1/2 C sucanat (cane sugar)
1/2 C maple syrup
1 T cinnamon
1 tsp ginger
1 C water
1 small onion, chopped
3 medium apples, cored and chopped
4 stalks of celery, chopped
Combine cranberries, raisins, sucanat, maple syrup, cinnamon, ginger and water in Dutch oven. Place over medium heat and cook 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat and serve. Chutney can be made in advance and stored in an airtight container in the freezer.