Holiday season is officially here. It’s only three weeks until Thanksgiving! Holiday and family recipes are fair game at this point! Today I wanted to share a cranberry chutney recipe handed down from my great aunt. This is what my family always had in place of cranberry sauce. The truth is it was always my mom and I who really enjoyed it. She would make a batch of it and we would snack on it through out the week.
The original recipe has twice the amount of sugar than this recipe calls for. Trust me it is just as good with only half the sugar.
It is a great accompaniment to chicken as well as turkey. It is pictured here on top of pan seared chicken thighs and sautéed kale.
Auntie’s Cranberry Chutney
1 16 ounce package fresh cranberries
1 cup sugar
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup chopped celery
1 medium apple, chopped
1 tablespoon orange zest
1 teaspoon ground ginger
Mix cranberries, sugar, and one cup water together in a medium saucepan. Bring to a boil, then turn down to a simmer for 15 minutes. Remove from heat and add remaining ingredients. Cool then refrigerate. Let sit for at least 2 hours before serving.
Makes about 7 cups