This is one my favorite recipes for Thanksgiving – Cranberry Chutney!
It is slightly sweet and tangy but not overly sweet like cranberry sauce from a can.
It was originally a recipe in the Chicago Tribune my mother asked me to make.
I have made some minor modifications to it but it is a great hostess gift, too for your next Thanksgiving gathering. Just slather it onto your turkey or potatoes or if you are like me, just eat it with a spoon straight up!
This a real food treat and better than any canned cranberry sauce!
Cranberry Chutney
Ingredients:
• ½ cup water
• 2 cups cranberries (8-12 oz bag)
• ½ cup sugar
• 1 stick cinnamon
• 4 cloves
• 2 allspice berries
• ¼ cup raisins
• 1 small onion, chopped
• ¼ cup celery, chopped
• ½ cup granny smith apple, chopped
• 1 tsp freshly grated orange peel
Directions:
1. In a medium saucepan, mix water, sugar and cranberries (rinse cranberries and remove soft ones)
2. Tie cinnamon, cloves and allspice berries in cheese cloth with dental floss.
3. bring to boil over moderate hear. Lower heat and simmer for 10 minutes, until cranberries start to burst.
4. stir in onion, celery, raisins and apples.
5. simmer uncovered for 20 minutes
6. let cool, remove spice bag. Store in sealed glass jars for up to 1-2 weeks.
Happy Thanksgiving to all!
And let me know if you did make this cranberry chutney for your holiday this year!