You just can’t have a Thanksgiving turkey dinner without cranberry sauce and this year I wanted to change things up a bit. Last year I tried a jalapeno cranberry sauce and I really enjoyed it and I was thinking that this year I would take it one step further. I was thinking about a cranberry chutney. I generally start my chutneys off with some onion, garlic, ginger, jalapeno peppers, turmeric, sugar and vinegar. From there I add the main flavouring, in this case the cranberries and then some some spices and extras to try to round things off. Because the cranberries are tart I decided to add some sweet raisins to balance things out rather than increasing the amount of sugar. Cranberry sauce is more of a holiday dish so I swapped out the turmeric for some pumpkin/apple pie type of spices to give it that holiday feel. The cranberry chutney turned out really well. It was a nice balance of tart, sweet, spicy and hot and it did a great job filling in for the cranberry sauce in the Thanksgiving meal. I am now looking forward to seeing how I can enjoy using the leftover cranberry chutney.
A sweet and spicy cranberry chutney with a bit of jalapeno heat.
- 1 (12 ounce) package fresh or frozen cranberries
- 1 apple, peeled and diced
- 1 onion, chopped
- 1 jalapeno pepper, finely diced
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1/2 cup raisins
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup cider vinegar
- Place everything in a large pot and boil until it thickens, about 10-20 minutes.
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