I love cranberries, and Thanksgiving just wouldn’t be the same without homemade cranberry sauce. It is so easy to make, and can be prepared ahead and parked in the refrigerator for several days. Usually, I make a cranberry-orange sauce. And usually, I remember to take it out of the refrigerator before dessert 🙂 This year, we changed things up just a bit, using some of the local apples we received in our Produce Box to make a spicy chutney instead. This chutney is sweet,savory and spicy all at the same time. It will pair well with turkey, but I’m betting it will also really rock a pork loin roast (note to self: get a pork loin roast!). I think it will also be fabulous on a turkey burger or on a sandwich. Endless possibilities!
Cranberry Apple Chutney (makes about 4 cups)
- 12 ounces fresh, organic cranberries
- 2 large tart apples (like granny smith), cored, peeled and chopped
- 1/2 yellow onion, peeled and chopped
- 1/2 cup organic raisins
- 1 cup pure cane sugar
- 1/2 cup water
- 1/4 cup packed, organic brown sugar
- 1/4 cup apple cider vinegar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/4 cup chopped pecans
- Heat the cane sugar and water in a large saucepan to boiling. Reduce heat and simmer for 3 minutes.
- Add all other ingredients except the nuts, stir well and return to a boil.
- Reduce heat to medium low and simmer the sauce for about 25 minutes, stirring frequently.
- Sauce should be thick and jammy when done.
- Add the chopped pecans and serve warm or cold. You can store in the refrigerator for up to 4 days or freeze for up to 3 months.