I was thinking of making Madhur Jaffrey’s cranberry chutney, but I have a lot of fresh cranberries. Does anyone know how to substitute them for canned? (I’m assuming this would be canned whole berry cranberry sauce.)
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Most cranberry sauces are just cranberries and sugar/corn syrup/water. I would suggest just simmering them in a simple syrup until the desired texture is obtained… and then crushing about a third to half of them and add back to the pot.
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Joy of Cooking’s recipe for whole berry cranberry sauce is to boil together 2 c. sugar and 2 c. water for 5 minutes, stirring until sugar dissolves. Then add 4 c. (1 lb.) cranberries and gently simmer uncovered until they are translucent, about 5 minutes, skimming off foam.
Remember that it will thicken when it cools because of the pectin. If it seems not thick enough after cooling, just return it to the heat.
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David Lebovitz posted a recipe for fresh cranberry chutney.
I made it and it was delicious.
For the dried fruit I used 1/3 each: candied ginger, golden raisins and tart cherries.
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I think I’ll use this recipe instead of one that would require substitutions (and the substitution seems like an excessive amount of sugar!).
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