Recipes

Joy of Cooking Recipe: Cranberry Chutney

25 November 2015

by Megan Scott, author of Joy of Cooking

Spice up your holiday cranberry sauce with this twist. From Joy of Cooking: 75th Anniversary Edition.

Makes about 1 quart

Warm in a saucepan over medium heat:
2 tablespoons vegetable oil
Add and sauté until tender and translucent, about 5 minutes:
1 small onion, finely chopped
Add and sauté until fragrant, about 2 minutes:
3 garlic cloves, minced
1 tablespoon minced fresh ginger
Add:
1 teaspoon red pepper flakes
1 teaspoon mustard seeds
1 teaspoon ground coriander
Stir and allow to toast briefly, about 2 minutes more.
Add:
1 pound fresh cranberries
1 small green apple, finely diced
3/4 cup sugar
1/2 cup cider vinegar
1/3 cup golden raisins
1 teaspoon salt
Let the cranberries cook down until the mixture is fairly dry. When you scoop up a spoonful, it should be mounded on the spoon, not runny.
Cool completely and refrigerate.

Image courtesy John Becker

Joy of Cooking
by Irma S. Rombauer

Canning hopefuls will find plenty of guidance in this trove of culinary wisdom including chapters on canning, salting, smoking and drying; jellies and preserves; and pickles and relishes. There are also useful tables for processing times, boiling temperatures and moderating the levels of sugar in the preserving syrup.

This classic baking book is chock full of delightful dessert recipes that are perfect for the holidays, including Chocolate Layer Cake with Chocolate Fudge Frosting and Chocolate Dipped Bananas.

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

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