Cranberry Chutney has been my favorite cranberry for relish for more than twenty years. It's cranberry for grown-ups, thick with cranberries, dried fruit and toasted nuts, deepened with a splash of brandy. And it's a season-spanning chutney, good for Thanksgiving but also as a side (or a hostess gift!) during the weeks before Christmas.
Thanksgiving tables call out for cranberries, especially when turkey is the main course. While canned cranberry sauces are easy, a few simple recipes can make the difference between 'convenient' and 'delicious and convenient'.
For Thanksgiving this year, consider serving a duo of cranberry condiments.
For the traditionalists in the family, the first choice is your home’s customary cranberry dish, whatever it is. If it's a can of jellied cranberry? Go for it, it's tradition. But then stretch to something new.
May I suggest Cranberry Chutney both for the table and for a homemade food gift for teachers, neighbors and friends? My friend Cindy says she invites me to Thanksgiving dinner, knowing I'll bring an extra just for her! And one cranberry lover, who shall remain anonymous, has been known to take spoonsful straight from the fridge. It's that good!
RECIPE for CRANBERRY CHUTNEY
Hands-on time: 20 minutes
Total preparation time: 20 minutes
- 1 cup water
- 1/2 cup brown sugar
- 12 ounces fresh or frozen cranberries (or 16 ounces if you prefer more cranberry taste)
- 1/2 cup golden raisins
- 1/2 cup toasted pecan pieces
- 1 cup dried apricots, diced (or other diced dried fruit)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1 teaspoon fresh ginger, grated (about 1/2 knob), optional
- 2 tablespoons brandy, dark rum or other spirit, optional
- Additional toasted pecans and cranberries
Place water and sugar in a heavy four-quart kettle and bring to a boil.
Meanwhile, rinse berries, removing any bruised or bad berries. Add berries to syrup and return to a boil, stirring occasionally. Reduce heat and let simmer until berries begin to pop.
Add remaining ingredients (except spirits) and simmer for 5 – 10 minutes, stirring occasionally until mixture thickens.
Add spirits and simmer another 1 - 3 minutes. Remove from heat and let cool before serving or storing.
Can be made ahead of time, keeps for several weeks. Makes a great hostess gift!
More Ideas for Cranberry Relishes
More Long-Time Thanksgiving Recipes
~ Favorite Recipes for Thanksgiving's Top Twelve Vegetables ~
at my food blog, A Veggie Venture
Still More Cranberry Recipes
Shop Your Pantry First
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