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!