Prep and Cooking time: 30 minutes Makes 5 cups
This is my Mom’s recipe and everyone loves it. The family loves it. Anyone who joins us for dinner loves it, wants to take more home than is their due PLUS wants the recipe.
I think one of the nicest things about this recipe, aside from its universal appeal is that it’s easy. You have so much going on when cooking a Holiday meal—this can be made in advance and might take you a whopping 30 minutes.
I’d like to share a dirty secret: as we all sit down to Thanksgiving dinner, one of the many dishes on the table is, of course, the cranberry chutney—which everyone is staring at, waiting to dig into.
Except me. I am eyeballing the wiggling, sliced, still looks like the can it came out of… jellied cranberry sauce. This is the exact opposite of the cranberry chutney. There are numbers on the bottom of the can and I can see their imprint on the end slice. I want to eat the slice with the numbers on it.
The jellied cranberry sauce is the only thing on the table I know I will not have to share with anyone.
Tuck the recipe for cranberry chutney away—this will become a Holiday favorite!
Here’s the recipe to this fabulous and easy dish:
1 cup orange segments cut into small pieces
4 cups raw cranberries
1 cup sugar
1 cup chopped apples, unpeeled
1/2 cup seedless raisins
3/4 cup orange juice
1/4 cup coarsely chopped walnuts or pecans
1 Tbsp cider vinegar
1/2 tsp ginger
1/2 tsp cinnamon
Combine all ingredients in a large pot and heat to boiling, then reduce heat to simmer. Stir often. Cook until cranberries pop. Remove from heat. Refrigerate and serve cold. Can be made in advance and keeps in the refrigerator for a couple of weeks.
your faves