Cranberry Chutney

A quick and easy cranberry sauce to serve for a thanksgiving feast!

makes ~2 cups

ingredients

1 package of cranberries (~3 cups)

2 Tbsp ginger purée (or grated ginger) 

½ cup fresh squeezed orange juice 

1 tsp chili

1 tsp salt 

1 cup sugar

½ tsp cloves, ground

 

instructions

Combine all ingredients in a cast iron skillet or heavy bottomed stock pot. Cook for 15-20 minutes until most cranberries pop*.

notes

*for a crunchier texture, cook for less time.

 

ideas / variations

  • Add ½ of an apple, finely diced, and a little 2-3 Tbsp of more orange juice. 
  • Use cardamom instead of clove. But add at the very end after the heat is off. 
  • Serve with farmer’s pie, or peanut butter and crackers for a spicy, salty, sweet, & nutty snack. 
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