Cranberry Chutney

It’s the eating-time-of-year again! The best way for me to get ready for the feasts is to spread out the cooking tasks over several weeks, instead of trying to get everything made in one or two. Some foods actually benefit from being made ahead of time.

Cranberry chutney is a perfect example! Given a few days (up to a month) in the refrigerator, flavors meld together, tasting easy on the tongue. This recipe has become so popular at our holiday dinner tables, that ordinary cranberry relish or sauce is a thing-of-the-past.

The chutney was a bit of an intense change the first year, so it was barely touched (other than by me). The second year, everyone was a bit more adventurous. The third year? No one touched the other two classics – orange & cranberry relish and a cranberry cream-cheese salad, instead, inhaling the chutney. The fourth year, everyone declared that turkey sandwiches had to have cranberry chutney, so I made a double batch. This year? I’m not wasting the time on the classics. My youngest has already asked if I am making “that yummy chutney this Thanksgiving”, so I’d better get to it!

Thanksgiving Cranberry-Apple Chutney

Love this recipe! It’s wonderful paired with goat cheese, used as a sandwich spread on croissants with turkey. Goat cheese logs, rolled in a layer of cranberries have become more popular at local cheese shops. But this chutney, mixed into goat cheese, takes flavor to a whole new level. I’ve already reduced the sugar from the original recipe. If further reduction is thought to be necessary, reduce the light brown sugar down to 1/4-cup, and using a dark brown sugar, so there isn’t flavor loss. Also, use a high-quality “brown sugar” like Rapadura or Muscovado, and not C&H. As always, use only organic or chemical-free ingredients.

  • 1 cups granulated sugar
  • ½ cup water
  • 1 package (12 ounces) fresh or frozen cranberries (about 3½ cups)
  • 2 medium Granny Smith apples w/peelings, cut into ¼-inch pieces (2 cups)
  • 1 medium onion, chopped
  • ½ cup golden raisins
  • ½ cup packed light brown sugar
  • ¼ cup cider vinegar (Bragg’s is best!)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup walnuts or pecans, toasted and chopped (optional)
  1. Combine granulated sugar and water in heavy 2-quart saucepan. Bring to a boil over high heat. Boil gently 3 minutes.
  2. Add cranberries, apples, onion, raisins, brown sugar, vinegar, ginger, cinnamon, ginger, allspice and cloves.
  3. Bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered, 20 to 25 minutes or until mixture is very thick, stirring occasionally.
  4. Cool; stir in walnuts.
  5. Cover and refrigerate up to 2 weeks before serving.

Makes about 3½ cups without walnuts or 4 cups with walnuts.