Cranberry Chutney
READ THIS FIRST: You definitely want to make this at least a day ahead since you want to serve it could. This is not for everybody, but I love just a bit with my turkey! The servings are admittedly small, but typically people don't want a ton.
Ingredients
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- 1 cup water
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- 1 1/2 cups sugar
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- 1 whole orange
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- 1 two-inch piece of fresh ginger
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- 3 cups (about 1.5 12 oz bags) fresh cranberries
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- 1 tsp ground cinnamon
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- 1/2 tsp ground cloves
Directions
- Combine sugar and water in a saucepan over medium heat, bring to a boil. (BOILING SUGAR IS EXTREMELY HOT, BE CAREFUL)
- Dice, seed and blend your whole orange (peel too, the bitterness is important)!
- Peel and slice ginger into VERY thin slices.
- Add blended orange and ginger slices to sugar water, reduce heat and simmer, uncovered for 20 min.
- Add cranberries, cinnamon, and cloves to pot, cook another 20 minutes until thickened - you’re shooting for jam consistency, this should not at all be juicy.
- Put in refridgerator to cool, can be made up to a week in advance.