Cranberry Chutney

I love the sweet tang that cranberries bring to the table, especially the Thanksgiving table. Most people don’t know or appreciate what real cranberry sauce is supposed to be like, since so many people today eat the canned cranberry “jelly”. But I love to make my own cranberry chutney, though I always offer both. This cranberry chutney is loaded with cranberries (I use the dried cranberries) and lots of other fruit as well. It’s one of my Thanksgiving favorites and is almost always served at my Thanksgiving table.

Cranberry Chutney

I cut the recipe in half this year, and I still have a lot leftover, but I already have something delicious in mind for the leftovers. 🙂 I used brown sugar this time, because I thought I was out of regular cane sugar, but I found it after I had made my chutney. Oh well. Both work just fine.

2 cups dried cranberries

1 apple, peeled and diced fine

1 pear, peeled and diced fine

1 orange, peeled and diced fine

1/2 cup golden raisins or sultanas

1 tsp salt

1 cinnamon stick

1 tsp cloves

1 TBSP minced crystallized ginger

1/4 cup water, if needed

1 1/2 cups sugar or brown sugar

dash of liqueur of your choice – I used almond tequila this time, but Frangelico would have been nice too. Again, I thought of the Frangelico after I had made it. I have both.

Place all the ingredients in a sauce pan, except for the liqueur and bring to a boil, stirring often. Reduce to a simmer and continue to cook, for about 10-15 minutes, stirring often, until it thickens. Add the liqueur and mix in, then let set for about 20 minutes. You can make this ahead too, and just place it in the refrigerator, bringing it our about 20-30 minutes before serving. It is best when served warm or at room temperature.

You can also add an onion to the mix as well, which I have done on many occasions. I purposely did not add an onion this year though, knowing that I was going to have leftovers, and already having a sweet idea of how to use them. You will have to just hold on tight for a little longer though, to see how I creatively use up my leftovers. 🙂

Be forever thankful for what you have and you will always have plenty. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.