Cloudy With a Chance of Meatloaf

Sweet, tangy and oh-so-moist with a kick of heat at the finish. My turkey chutney meatloaf was delightful, but not well-suited for the selective palates of daughter and husband. Finishing my helping (and theirs) tonight, I grudgingly trudged back to kitchen to make boxed mac 'n' cheese to fill still-hungry tummies. Without votes of confidence from my family, I quickly called on a fellow foodie to try the recipe that launched this blog.

"I like chutney," was all I needed to hear from my co-worker Jeremy, who regularly brings lunches packed with homemade leftovers including couscous, lamb and broccoli rabe. He's the perfect taste tester!

"I'm bringing you lunch," I volunteered and quickly hung up the phone to pack a Tupperware with a hearty slice of meatloaf and some white rice. I'll keep you posted, faithful reader.

I do feel confident that my chutney is a winner, so here's my recipe:

Cranberry and Mixed-Fruit Chutney

Ingredients:

• 6 ounce bag of dried cranberries
• 1/2 cup chopped, dried apples
• 1/2 cup chopped, dried apricots
• 1/2 cup golden raisins
• 1/2 yellow onion, chopped
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1/2 teaspoon cloves, ground

Essential Tools:

• Large, non-stick pot
• Large spoon

How to:

Measure all ingredients into a large, non-stick pot. Bring to a boil over medium heat then reduce the heat and simmer until the dried fruit plumps and puffs, stirring frequently with a large spoon. Continue to simmer until the liquid in the pot is thick and syrupy, stirring often. Remove from the heat and let cool. Refrigerate. Chutney will keep in the refrigerator for two weeks. Enjoy on poultry and to cool down fiery curry. This chutney is also an essential ingredient for my turkey chutney meatloaf. You'll find the recipe in my Jan. 17 post.

Yours truly,

The Domestic Foodie