Cranberry sauce and Thanksgiving turkey go hand in hand. The jellied canned cranberry sauce, is nostalgic for some people, and part of their beloved Thanksgiving traditions. I prefer to make something a little different to go with our turkey. This chutney is sweet and chunky, and the best part is, it can be made up to two weeks in advance and gets even better the longer it sits. If you like toasted nuts in chutney, they can also be added for a little crunch.
You'll need:
1 12 oz. package fresh cranberries
1 7 oz. package of dried fruit bits [I used Sun Maid]
1 large orange peeled and chopped
1 medium honey crisp apple peeled, cored, finely diced
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup finely diced red onion
1/4 cup apple cider vinegar
1/2 cup water
seasonings:
2 Tbs. orange zest
2 1/2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/2 tsp. red pepper flakes [more or less to taste]
1/4 tsp. celery salt
1/8 tsp, ground ginger
optional mix-in: 1/2 cup toasted pecans or English walnuts
Add all of the ingredients to a heavy bottomed saucepan. When peeling the orange, remove the seeds and as much as the pith as possible.
Bring to a boil, stir well, then lower the heat and simmer over low heat uncovered for around 30 minutes until reduced and thickened. Stir periodically.
Cool to room temperature, then store in the refrigerator tightly covered for up to 2 weeks. This chutney can be served warm, chilled or at room temperature. Use as a condiment with turkey, chicken or pork. Serve warm with a wheel of brie, or pour over a block of cream cheese, sprinkle with toasted walnuts or pecans, and serve with assorted crackers. Yield: approximately 2 1/2 cups
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