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Recipe

Thanksgiving Cranberry Chutney

25 min • 10 to 12 servings •
Andrew Sachs
Homemade cranberry relish with chopped vegetables in a white bowl, set on a kitchen counter with a knife, cutting board, and wooden spoon.

Here is a delicious cranberry chutney that will make your Thanksgiving feast a special one. You can prepare this well in advance and store in the refrigerator until ready to serve.

Makes: enough for a up to 10-12 people.

Cook & Prep Time: 15-25 minutes.

Ready

Step 0ne

  • 1.5 cups cranberries (1 12oz bag will do fine)
  • ½ un-peeled orange, zested and then chopped
  • ½ cup orange juice
  • ½ onion, finely chopped (preferably white onion)
  • ¾ cup sugar
  • ¼ cup crystallized ginger
  • ¼ cup slivered almonds
  • ¼ cup raisins
  • 6 dates, chopped
  • ¼ cup cider vinegar
  • ½ tsp mustard powder (regular mustard can be substituted)
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp Grand Marnier or Triple Sec
  • 1 tsp salt

    • Step Two

  • 1 Tbsp fresh sage, chopped (additional)
  • Zest of one Orange (see above)

    • Set

  • Large sauce pan, pot or dutch oven
  • Large spoon

    • Go!

  • Place all the step one ingredients into a large sauce pan and set over a medium heat. Stir until cranberries begin to pop, about ten mintues.
  • Remove from heat.
  • Let cool 5 minutes and add the orange zest and remaining Tablespoon of sage.
  • Serve at room temperature.

    • Recommendations

    Note: this is a ½ recipe for Cranberry sage chutney which I find is good for very large parties or lots of leftovers. This half recipe is more than sufficiant for parties of 12 or less.

    chutney cranberries Cranberry thanksgiving

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