For a party favor, stocking stuffer or a pantry
staple, to enjoy quality cranberry sauce all
year long. Photo by Elvira Kalviste | THE
Cranberry jelly is easy to figure out, but what is the difference between cranberry sauce and cranberry chutney? How about cranberry conserve? Cranberry relish?
So there is an official difference, even though one person’s conserve may be another person’s chutney.
There are textbook terms, and then there are mis-uses by people who inherited the misuse or weren’t likely to do culinary research. In olden times, the distinctions weren’t codified; hence, Boston Cream Pie is a layer cake, and cheesecake is a cheese custard pie.
Sometimes, people choose names that they think have more sales appeal. We’ve received pies called crumbles (a pie has a bottom crust, a crumble does not), jams called preserves (the difference), buttercrunch called English toffee (the difference), etc., etc. So if you care about being correct, look it up.
Marina’s Cranberry Chutney is made from cranberries, sugar, onion, oranges, raisins and walnuts, seasoned with cinnamon, ginger, nutmeg, salt and cayenne.
Her prime business is raising pork, and the lovely layering of flavors in her cranberry condiment is a beautiful complement to pork or poultry.
Given the multiple fruits, raisins, nuts and lack of vinegar, we’d call it a conserve, not a chutney. But to paraphrase Shakespeare’s Juliet: What’s in a name? That which we call a chutney by any other name would taste as good.
The onion is a delightful touch and the cayenne is so subtle that heat-avoiders won’t even know it’s there. Sold in 16-ounce jars for $5.99, it’s available from Marina’s website, CircleBPork.com. It’s available on Amazon for $6.99.
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