Even though most people swear off eating food for a month after they’ve patted their stomachs and pushed back their chairs on Thanksgiving Day, many still find their way back into the kitchen later that night.
If you are that person (I know I am!), then this cranberry chutney has your name written all over it. You can swap out your grandmother’s favorite cranberry sauce for this sweet and savory cranberry chutney on the big day itself or save it for a midnight snack when you are craving a leftover turkey sandwich.
This chutney is a great, make-ahead condiment. I prefer to make mine at least two days before serving, so the flavors have time to properly meld together. Store chutney in your refrigerator in a sealed glass container. It can also be made a month in advance, and frozen until needed. Just thaw to room temperature before serving.
BEFORE YOU BEGIN: For this recipe you need 2 navel oranges. Zest both oranges, and set aside. Peel the first orange, remove the rind and membrane, and cut into ½-inch pieces. Set aside. Using a handheld citrus juicer, make fresh orange juice with the second orange. Set aside.
Ingredients
- 1 quart (fresh or frozen) cranberries (approximately 5 cups)
- 2 Honeycrisp apples, cored and finely chopped (approximately 4 cups)
- 1 cup dark raisins
- 1 cup golden raisins
- 1 shallot, minced
- 2 tablespoons freshly grated ginger (2 knobs)
- 2 tablespoons orange zest, from 2 oranges (see above)
- 1 cup cut-up orange pieces, from 1 orange
- ½ cup fresh orange juice, from 1 orange
- ½ cup water
- 1 cup raw honey
- ¾ cups apple cider vinegar
- 1 teaspoon red pepper flakes
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon salt
Preparation
Inspect your cranberries. Toss any that are shriveled or bruised. If you are using fresh cranberries (or fresh cranberries that were frozen) pull off any small stems. You’ll need a toothpick to remove them from between your teeth later if you don’t. Rinse and set aside.
Prepare other ingredients, as needed.
Place all ingredients in a six-quart Dutch oven and mix together using a large wooden spoon. Bring to a rapid boil over high heat, stirring frequently, then reduce heat to medium-low and cover. Simmer for approximately 30-40 minutes, or until most of the cranberries have popped. Stir occasionally. Remove from heat and let sit for 15-20 minutes until thickened.
Cool completely and refrigerate until ready to use.
