This cranberry chutney is quick and easy and is a welcome contrast to some of the more traditional cranberry sauces. I didn’t want this recipe to get lost in the stacks so I’m sharing it again!
As someone who loves to cook and eat it’s hardly surprising that I adore Thanksgiving. Busy kitchens, fragrant food, family, friends and full bellies. These are a few of my favorite things.
On my Thanksgiving table I like to have a balance of traditional dishes and new ones that incorporate bright and bold flavors.
This spiced cranberry chutney is just that. Sweet, tart and spicy with just a bit of heat. It is the perfect condiment for Thanksgiving turkey, but it also pairs beautifully with pork and chicken.
- 1 bag whole fresh organic cranberries (12 ounces), washed
- 1 medium onion, chopped
- 1 large organic apple, roughly chopped
- 1 cup raisins
- 1 cup granulated sugar
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/8-1/4 teaspoon cayenne (optional)
- 1. Place all ingredients in a medium sized saucepan and stir well.
- 2. Over medium heat, bring the ingredients to a boil, stirring occasionally. When the mixture begins to boil, reduce heat to low and simmer for 30 minutes, stirring occasionally so the chutney doesn’t stick to the pot.
- 3. Remove from heat and let stand for 15 minutes. The chutney will thicken as it cools.
- 4. Scoop chutney into a glass jar or bowl and chill for 1-2 hours before serving. I like to make this a few days ahead and store in the refrigerator.
- Yield: 2 1/2 cups of chutney