Everyone knows about the jelly-like glob of cranberry sauce that always graces the Thanksgiving table every year. Why not change it up this holiday season, and try our favorite tart berry – with a spicy new twist? Cranberry chutney combines all of fall’s favorite flavors, and gives you a chance to break out of the canned cranberry sauce mold. We found this recipe on Allrecipes.com – if you try it, let us know if you liked it!
Cranberry Chutney
Ingredients
- 1 cup water
- ¾ cup white sugar
- 1 12-oz. package fresh cranberries
- 1 cup apples, peeled, cored and diced
- ½ cup cider vinegar
- ½ cup raisins
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1/8 teaspoon ground cloves
Directions
In a medium saucepan, combine water and sugar and bring mixture to a boil over medium heat. Add cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, and then simmer gently for 10 minutes, stirring frequently.
Pour into mixing bowl, and place plastic wrap directly on the sauce’s surface. Cool to room temperature and serve, or cover and refrigerate. Bring chutney to room temperature before serving.
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