Julia's Cranberry Chutney

Adapted by StarChefs.com
Julia and Jacques Cooking at Home (1999)
Yield: 2 1/2 cups
"I recommend roasting turkey the way it is described in my new book, "Julia and Jacques Cooking at Home." Instead of roasting the whole turkey, I suggest that you cut it up - separating the breasts and leg-thighs and then cooking the parts separately. Reserve the whole backbone for the stock. Make sure to take the wishbone out of the breast. Otherwise, it gets in the way when you are carving. You can roast the wishbone separately. After roasting the turkey parts, you rearrange the pieces to make it look like a whole turkey for presentation and carving. I always cook my turkey this way now. Cooking the whole turkey takes too long and doesn't work as well." This crimson condiment--tart and sweet, with a touch of heat--is delicious with all kinds of hot and cold meats, and particularly good on leftover turkey sandwiches. It will keep for several weeks in the refrigerator.

INGREDIENTS:

1 large Granny Smith apple
1 lemon, medium-size
1 cup orange juice
3 cups fresh cranberries (one 12-ounce bag) more if needed
3 Tbs white wine vinegar, plus more if needed
1/2 cup sugar
1/4 tsp. salt
1/4 tsp. cayenne, plus more to taste

METHOD:

Halve and core the apple (peeled first, if you prefer)and dice it into small pieces, about 1 1/2 cups. Pare 10 or so thin strips of peel from the lemon with a zester or paring knife, then trim off the ends and cut the lemon engthwise into quarters. Cut each quarter into thin (1/4-inch) triangles. Pour the orange juice and cranberries into a sturdy 2 or 3-quart saucepan and set over medium-high heat. Add the apple and lemon pieces, the strips of lemon peel, vinegar, and seasonings, and stir all together. Cover the pan and bring to the boil over high heat. Stir the ingredients, reduce the heat to medium, and cook covered for about 5 minutes, until all the cranberries have burst. Uncover the pan, reduce the heat, and simmer for another 4 or 5 minutes, until the chutney is thick. Taste and stir in small amounts more vinegar, sugar, salt, or cayenne, as you like. Cool to room temperature before serving. The Chutney will keep in the refrigerator several weeks, or longer if you freeze it.