Wednesday, November 24, 2010

Thanksgiving Recipe: Tangy Cranberry Chutney

Tangy Cranberry Chutney

Oh, cranberry sauce! It's my absolute favorite thing on a Thanksgiving table. I was chatting about food and cooking at work last evening as I made my rounds (shocking, I know.) One of my little ladies said how much she loved cranberries and dressing. As long as she had them, she had a Thanksgiving meal. True that!

While I will always think nostalgic thoughts about the jellied sauce that plops out and stays in the shape of the can, it just can't compare to homemade cranberry sauce. And it's so simple to make yet it is a culinary Universe away from the canned plop.

I adapted the following recipe from Ina Garten's Cranberry Fruit Conserve recipe, which is fabulous in its own right, but this variation is amazing!

Tangy Cranberry Chutney

1 pound fresh Massachusetts cranberries, rinsed
1 and 3/4 cups sugar
zest and juice of 1 lemon
zest and juice of 2 tangerines or 1 navel orange
1 granny smith apple, peeled cored and diced
1 teaspoon of pumpkin pie spice
pinch of cayenne pepper
pinch of salt
1/4 cup of apple cider vinegar
1 cup chopped walnuts

Place all ingredients except the vinegar and walnuts in a large saucepan, bring to a boil over medium high heat, stirring frequently. Reduce heat to medium low, simmer, stirring often, for 20 minutes. Stir in vinegar and continue simmering for another 5-10 minutes. Remove from heat and stir in walnuts. Cool, spoon into clean jam jars and refrigerate.


1 comment:

  1. Cranberry anything is awesome! Have a wonderful Thanksgiving Andra!