Cranberry Chutney
TOPOKUL CHATNI

-Recipe from Yamuna mataji
       
             Topokul is not a cranberry but a sour berry that makes a chutney similar to whole-berry American cranberry sauce. There are two main types of cranberries: small wild European berries and the larger red cultivated American berries. India Topokul is like a cross between the two. Because fresh berries freeze well, this selection can be made on short notice, especially in the fall.

Preparation and cooking time (after assembling ingredients): about 45 minutes
Makes: about 3 cups (710 ml)

3-inch (7.5 cm) piece of cinnamon stick
3-4 whole green cardamom pods, crushed open
1 teaspoon (5 ml) whole cloves
1-2 hot green chilies, seeded
3-inch (7.5 cm) piece of orange zest
1 ½ cups (360 ml) white grape juice or water
¾ cup (120 g) raw sugar or maple syrup (180 ml)
½ cup (80 g) pitted dates, sliced
1 pound (455 g) cranberries

1.    Tie the cinnamon, cardamom pods, cloves, green chilies and orange zest in a small piece of cheese cloth. Combine the juice or water, sweetener, dates and spice bag in a heavy-bottomed, 2-quart/liter saucepan over moderate heat, and cook, stirring, until the sugar dissolves. Reduce the heat to low and simmer for ½ hour.
2.    Remove the spice bag, pressing it to extract the flavor. Stir in the cranberries and cook for 7-10 minutes or until the mixture thickens and the berries pop. Serve at room temperature, or cover and refrigerate for up to a week.