A quick and easy cranberry sauce to serve with your thanksgiving feast!
makes ~2 cups
Combine all ingredients in a cast iron skillet or heavy bottomed stock pot. Cook for 15-20 minutes until most cranberries pop. If you like a little more cranberry texture in your chutney, cook for less time.
ideas / variations
- Add ½ of an apple, diced fine and a little 2-3 Tbsp of more orange juice.
- Use cardamom instead of clove and add at the very end, after you turn off the heat.
- Serve with farmer’s pie, or peanut butter and crackers for a spicy, salty, sweet, & nutty snack.