When I was growing up in Kentucky my mom usually did the whole Thanksgiving feast herself except for the cranberries. This job was given to my grandmother, my dads mom, Grandma Sue, she made the best cranberries ever! We knew they had lots of sugar added and not sure what else, but they were always a crowd pleaser. Grandma is long since gone and along with her , her cranberry recipe. These days at our now Thanksgiving we go to my husbands sisters house, we all share in the cooking for the most part. I do the Turkey and the desserts, our cousin does the cranberries and they are really good! Just as something different to bring to the Thanksgiving table I love a good Chutney! This Chutney has so much deep flavor and is also good served with roasted duck or chicken. Weather you open a can of cranberries or have a beloved family recipe, cranberries are always welcome at the table! Try this chutney maybe along side your cranberry recipe just for some added flavors, I know it will become a welcome addition to your feast! Enjoy!
Cranberry Chutney
Ingredients
- 1, 12 oz bag cranberries
- Juice from one large orange plus the zest
- 1 granny smith apple peeled, cored and chopped
- 1 small shallot minced
- 1 tablespoon apricot jam
- 1 teaspoon all spice
- 1 teaspoon minced fresh ginger
- ½ cup apple cider vinegar
- 1 cup white sugar
- 1 tablespoon good honey
- ½ cup water
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Saute shallot in oil till softened, stir occasionally
Add the remaining ingredients cook on low to medium heat,
stirring often till all the flavors marry together and the cranberries start to
pop open and release juices, about 10 to 12 minutes.
Let cool and place in container and refrigerate, can be
stored 4 to 5 days.
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