Fresh Cranberry Chutney {My Fave Cranberry Sauce}

Fresh Cranberry Chutney

I wasn’t planning on posting today. But then I made this gorgeous chutney.

And I couldn’t resist telling you. If you don’t have plans for a bit of tart cranberry on your Thanksgiving table, I think this one is probably speaking to you…so listen up.

Fresh Cranberry Chutney

It’s a bit outside the cranberry sauce box but oh man, does it work. I’ve been sitting on this recipe for a year before deciding to make it. Initially I wasn’t so sure about the addition of savory notes like onion and celery. My fears were unfounded. Because the cranberries are overpowering (in a good way) in color and texture, the other ingredients absorb the goodness from the cranberries and it becomes the perfect concoction of sweet-tart cranberry sauce, warm spices, and other lovely textures.

It morphs from a boring ol’ cranberry sauce to a fantastic cranberry chutney. I ate it with some baked chicken tenders last night and it was heaven. I can only imagine how a little dab will be on turkey. So there you go. Here’s my contribution to cranberries at Thanksgiving (many of you have asked if I have a go to cranberry sauce recipe and I’m declaring this as my new fave for 2013).

Here’s a link with many of my favorite Thanksgiving recipes if you still need some inspiration and don’t forget about the step-by-step menu planning guide.

Fresh Cranberry Chutney

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Ingredients:

  • 4 cups fresh cranberries
  • 1 cup raisins or dried cranberries
  • 1/2 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • 1/4 teaspoon ground cloves
  • 1 cup water
  • 1/2 cup finely minced onion
  • 1/2 cup chopped Granny Smith apple, peeled and cored
  • 1/2 cup finely chopped celery

Directions:

  1. In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.
  2. Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld.

Notes:

While I have only made the recipe as is, I have a feeling it is really adaptable. If you want less savory ingredients, try omitting the onion and celery (but I’d leave the apple and maybe add a tad of orange zest).

All images and text ยฉ.

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Recipe Source: from Anna G, a reader who sent it to me all the way back in 2012, thanks, Anna!