Cranberry Chutney

It’s hard to believe that Thanksgiving is next week. But to be honest, I’ve been preparing in my head for the past couple of weeks. I love this time of year — it’s cold out, the smell of fireplaces is in the air and Christmas decorations are coming out from hiding. There’s nothing that compares to the holiday season. The food is definitely no exception, and this year (only my second holiday season of blogging) I’m planning on sharing a lot more of my family’s favorite holiday treats. This is actually a recipe I tried for the first time a few weeks ago, but I know it’s going to become a staple at our holiday table.

Cranberry Chutney

Since the beginning of time, the infamous canned jellied cranberry sauce was the only cranberry dish at our holiday table — and we all liked it that way. I mean, who can resist the perfectly shaped, pre-determined slices that made up this delicately tart cranberry sauce? Despite how much I loved this chutney, a can of the jellied goodness will still adorne our table this year. BUT, this new “fancy” cranberry sauce will be joining it.

Cranberry Chutney

{Print this Recipe}
Here’s what you’ll need:
Serves: about 16
- 1 1/4 cups sugar
- 1/2 cup water
- 12 oz (one package) fresh cranberries
- 2 apples, peeled, cored and chopped
- 1 onion, chopped
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
- 1/2 walnuts, chopped and toasted

Instructions:
Combine the sugar and water in a medium saucepan and place over medium heat, brining to a slow boil. Once bubbling, reduce the heat and simmer, uncovered, for three minutes. Stir in the remaining ingredients (except for the walnuts), raise the heat and return to a boil. Once bubbling, reduce the heat and simmer (again) for 20 to 25 minutes, or until the apples are tender and you reach the desired thickness, stirring occasionally. Using an immersion blender, blend the mixture together to smooth out the chunks (obviously this is subjective — if you like it chunky, don’t blend it). Just before serving, stir in the walnuts. You can serve the chutney hot, cold, or even at room temperature.

Cranberry Chutney

Cranberry Chutney

Every component of this chutney was amazing. The tart berries, the tart sweetness of the apples, the crunch from the walnuts — it was all good. I contemplated leaving the walnuts out, I thought it sounded a little odd, but I’m so glad that I didn’t because they ended up being one of my favorite components of the dish. After simmering for about a half hour, the water and juices from the fruits made a nice sauce, so I only blended enough to take out the big chunks and I was really happy with the results. I think it would have been just as good if it wasn’t blended at all, though.

This chutney was a perfect way to mix up the traditional cranberry sauce, jellied or otherwise, and I anticipate it will be one of the stars of our Thanksgiving table this year. I also suspect it will be an amazing component to leftover turkey sandwiches in the days after Thanksgiving. If you’re a fan of the jellied stuff like I am, I suggest you give this chutney a sauce. I can’t say it will convert you, but you may just stray away from the canned stuff.

I got this recipe sort of illegally from Taste of Home — I searched high and low for just the right recipe and this was my favorite, but it was a “member exclusive.” Luckily for me, I was still able to see the recipe past the pop-up for a username and password. Thank you, screen capture! Hopefully the kind people at Taste of Home won’t come looking for me!

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7 Comments

  1. My Mom puts pineapple in hers…I wonder if she’s ever considered apples. Hm.

    P.S. I secretly enjoy the canned jellied cranberry sauce too. (But nothing beats homemade!)

    P.P.S. I’ve done that with Taste of Home before, too. Sssh.

  2. Great minds think alike. I just posted a cranberry sauce but now that I read your delicious recipe, I’m thinking mine is more of a chutney than a sauce. Love the addition of apple. Thanks for sharing.

  3. Next week?! Lordy, thank you for reminding me. This cranberry chutney will be a delish addition to the small spread I’m making for just my husband and I. :) Thanks, Stephanie!

  4. This sounds utterly perfect to accompany a turkey dinner!

  5. This looks like such a lovely update on the classic cranberry sauce recipe that we use. I’m eager to give it a go next week. Thank you for sharing. I hope you have a wonderful evening!

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