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Cranberry Chutney

Cranberry Chutney

Weather: 15 degrees, daylight savings

Last year about this time, I bemoaned the fact that 54% of Americans prefer cranberry sauce from a can at their holiday meals. I still can’t believe it’s true. Who would turn down something like this beautiful jewel-toned homemade Cranberry Chutney for the jiggly cylindrical stuff? Now don’t get me wrong, the canned stuff certainly has a place; it’s an American standard. I have used it several times in recipes for things like pork or chicken and I’m rather fond of it in a nostalgic sort of way. But, during the holidays, when the pretty bags of fresh cranberries show up in the produce section, I’ve just gotta make the homemade stuff, especially if the menu includes a turkey.

Cranberry Chutney

Cranberry Chutney

Cranberry Chutney

Cranberry Chutney

This chutney is a little more complex than the easy (and fantastic) Holiday Cranberry Sauce recipe I offered up last year. If you want to go traditional and simple, then that’s your recipe. If you want to mix it up a little, then try this chutney. One thing I love about this one is that you can make it well in advance. I poured the boiling hot mixture into canning jars and they are all sealed up nicely in the refrigerator waiting for the big day, with the exception of the smallest jar that I have set aside for turkey sandwiches any day of the week.

Cranberry Chutney

I just love all of the fruit and spices in this chutney, paired with the savoriness of the onion and the crunch of the hazelnuts. It would be marvelous on pork, perfect on turkey, and yummy as an appetizer paired with cheese and crackers.

Cranberry Chutney

Yield: About 2 quarts

Cranberry Chutney

Recipe from The Thanksgiving Table by Diane Morgan

Ingredients

  • 4c fresh cranberries (12oz bag)
  • 2-1/2c sugar
  • 1-1/4c water
  • 6 whole cloves
  • 2 cinnamon sticks
  • 1t salt
  • 2 Granny Smith apples, peeled, cored, and diced
  • 2 firm Bosc or Anjou pears, peeled, cored, and diced
  • 1 small yellow onion, finely chopped
  • 1c golden raisins
  • 1/3c crystallized ginger, finely chopped
  • 1/2c hazelnuts, roughly chopped

Instructions

  1. In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, sugar, water, cloves, cinnamon sticks, and salt. Stirring frequently, bring to a boil, and cook until the cranberries pop open, about 10 minutes. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins, and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes. Remove from heat and toss in the hazelnuts. Discard cinnamon sticks and cloves (if you can locate them). Refrigerate in tightly sealed jars.
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Cranberry Chutney

9 comments
Tammi
Tammi

This looks absolutely delicious!! I love anything with cranberries, I can't wait to try this.  All the recipes I have viewed look amazing.  Thanks for sharing.

BozwellMoses
BozwellMoses

I agree with one of the other posters, is there a way to can this rather than having to take up space in the refrigerator? I'd make much more if I could store it in my pantry!! Thanx

hse
hse

Try cranberry chutney from New England with the Amish cheddar and drizzle southern Tupelo honey over the cave-aged blue.

ErinLibrarian09
ErinLibrarian09

My house smelled great and this is so fantastic! Thanks for the tasty spin on regular sauce. 

Katie Jo
Katie Jo

Next fall you should find a good spot for low bush cranberries. They are akin to lingonberries and make fabulous cranberry sauce or cranberry anything for that matter.  Plus they're free. It's what I grew up with here in Alaska and turkey just isn't the same without those lovely little berries.

JessMuller
JessMuller

Just made this and now my house smells awesome! I'm eating it warm on french bread with cream cheese. mmmmmm......

Mary
Mary

Wow this does look fabulous.. thanks for sharing

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