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. Bright, bold, sweet, tart and spicy. It is the perfect condiment for Thanksgiving turkey, but it also pairs beautifully with pork and chicken.
My favorite way to eat it? Slathered on my Sweet Potato Pull-Apart Rolls. (upcoming post!)
Spiced Cranberry Chutney
- 1 bag whole fresh cranberries (12 ounces), washed
- 1 medium onion, chopped
- 1 large apple, roughly chopped
- 1 cup raisins
- 1 cup granulated sugar
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
—> Place all ingredients in a medium sized saucepan. Stir well.
—> Over medium heat, bring the ingredients to a boil, stirring occasionally. When the mixture begins to boil, reduce heat to medium-low and simmer for 30 minutes. Stir occasionally so the chutney doesn’t stick to the pot.
—> When the mixture is reduced and the chutney begins to thicken, remove from heat and let stand for 15 minutes. The chutney will thicken as it cools.
—> 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: 3 1/2 cups of chutney