Cranberry Chutney


Raise your hand if you have a soft spot for canned cranberry sauce. I do! But even though my inner child tends to crave the canned stuff every year, I always make sure to have a homemade cranberry component to my Thanksgiving table as well. This particular cranberry chutney recipe acts like more of a condiment rather than a side dish…which I suppose can be the case for all Thanksgiving cranberry sauces anyway. This recipe blends tangy, sweetness, a little spice, and plays well with all of the other delicious flavors on the Thanksgiving table. Serve it hot, cold, on a baked sweet potato with greek yogurt, on top of your turkey, or as its own side dish. 


Cranberry Chutney

Yields 6 cups
  • 4 tbsp. oil (canola, avocado, vegetable, or butter)
  • ½ red onion, small dice
  • 2 tbsp. freshly peeled and finely grated ginger
  • 1 granny smith apples, small dice
  • peel from 1 orange
  • juice from 1 orange
  • 3 cinnamon sticks
  • 1 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1½ cups brown sugar
  • ½ cup currants or dried cranberries
  • ½ cup golden raisins
  • 2 lbs fresh cranberries
  • 1 jalapeño, seeds removed and minced
  • 1 tsp. salt
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Heat oil in a large saucepan over medium-low heat. Add red onion and sauté for 1 minute. Add ginger, apple, orange juice, orange peel, brown sugar, currants, raisins, cranberries, and cinnamon sticks. Cook over medium-low heat for 20 minutes. Add jalapeño, allspice, cloves, and salt. Cook for an additional 10 minutes or until cranberries are soft and sauce is

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