Cranberry Chutney

Cranberry Chutney

Cranberry Chutney
Cranberry Chutney


There are two types of Thanksgiving diners, those that like it canned, and those that like it chunky.  I’m definitely among those that enjoy a rich, flavorful, texture-ful Cranberry Chutney!



When I start with the base recipe below, I use it as a jumping-off place and explore my dried fruit and nut selections (the ones that get pushed to the back of the shelf), plus any fruits that might be withering in the fridge as this is the perfect way to use them up.  The batch I made up last night included a pear, walnuts, some dried blueberries that had naturally dehydrated sitting in the back of a refrigerator shelf, and instead of white sugar I used agave nectar.  I didn’t have any straight orange juice, so I used some Bolthouse Farms C-Boost juice instead.  It added another great little zing to the flavor.  Then, I  chopped up some candied ginger and added some ground cloves.  The color is not quite as red and vibrant as it would have been using sugar, but it is totally delicious!

Use your imagination to tailor this wonderful, chunky, sweet and sour side dish (or dessert topping) for the perfect Thanksgiving accompaniment!  Make lots, because you’ll want it on all those leftovers, too!



1 orange, peeled, membrane removed, chopped
1/4 cup orange juice
1 package (12 ounces) fresh cranberries
1 3/4 cups sugar
1 large apple, peeled, cored, chopped
1/2 cup raisins
1/4 cup chopped walnuts
1 tablespoon apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Optional Ingredients: additional apple, apricots, blueberries or other berries, pear, dates, dried fruit bits, your choice of nuts, candied ginger, cloves, allspice, apple juice, apricot juice, cranberry juice, etc.

Squeeze the extra orange juice out of the orange peel and membrane and add it to the other ingredients.
In a heavy saucepan, combine all ingredients. Bring to a boil and let it boil for 1 minute, then reduce heat to a simmer. Allow the mixture to simmer for 10 minutes or until all the cranberries have burst. The sauce will cool as it thickens.
Original recipe makes 3 1/2 cups. If you add more optional ingredients, the yield will increase.

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