This cranberry chutney is a nice alternative to cranberry sauce and can be used similarly. I did a search on the use of chutney and found ”Sixteen Ways To Eat Chutney and Relish” by The Diva That Ate New York. Besides being a fragrant and tasty condiment at the Thanksgiving table, this makes lovely gifts packed in small jars. Or serve over a block of cream cheese to spread on crackers for an appetizer.
See my Thanksgiving Turkey Menu below and watch for more of these recipes.
Servings: 24 Serving size: 1/4 cup Preparation time: 30 minutes
Ingredients 12 ounces fresh cranberries 1-1/2 cup brown sugar 1 cup fresh orange juice 1 cup raisins 1 cup walnuts, medium chopped 1 cup diced celery a cup apple with skin, medium chopped 1 teaspoon fresh orange peel, grated 1 tablespoon fresh ginger root, minced
Directions 1. Combine cranberries, brown sugar, and orange juice in a 2-1/2 quart saucepan. Bring mixture to boiling, then cook over medium heat until the cranberries pop. 2. Reduce heat to low and simmer until the liquid has jelled. 3. Remove from heat and stir in remaining ingredients. Cover and refrigerate.
I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out.
Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.