Cranberry Chutney
Thanksgiving will be here before you know it … time to get your game plan in order for the big day!
This week I’m thinking about cranberries – those little balls of vitaminy goodness that are only in season from October through December. This year, I decided to try something new; instead of opening a can of cranberry sauce for the Thanksgiving table, I will be serving cranberry chutney. It’s a little more substantial than a cranberry sauce, and so versatile – spread it on your turkey or chicken (or leftovers sandwiches), on roasted pork, or even on ice cream, pancakes, or waffles for a sweet-tart treat.
2 Granny smith apples, chopped
2 1/4 c cranberries, picked through and rinsed
1 c brown sugar
1/2 c apple cider vinegar
1/2 t cinnamon
1/2 t salt
1/2 t ground ginger
1/2 t ground cloves
1/2 t crushed red pepper
1/2 c raisins
Place all ingredients in a medium saucepan and bring to a boil. Reduce heat to low and simmer for about 25 minutes, or until cranberries have begun to cook down and the chutney has thickened. To store, place in an air tight container and keep in the fridge for about a week, or can or freeze the chutney.
Jars of chutney would make a great holiday gift!
Cranberry Chutney on Pork
Also try: Cranberry Crunch Bars
Also on the menu: Pumpkin Spice Cupcakes
Looks lovely! How much chutney does this make?
Thank you! It makes about 3 cups of chutney.
Beautiful website! I love all the pictures!
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This will be on our table for the holidays! Very creative, thank you for sharing it
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This looks deliciously savoury, and can be so easily adapted too!! I’d be glad if you could send this in for my vegetarian thanksgiving recipe event as this sounds simply perfect!!:)
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