Cranberry Chutney

I truly do like that well-known cranberry jelly that comes out in a big whoosh from the can. That ruby-colored jelled cylinder has been a Thanksgiving tradition in the familial home for as long as I can remember and there is still, on different occasions, a time and a place for it in my pantry.

However, this is now one of my cranberry traditions at Thanksgiving and New Years. Do not confuse cranberry chutney with cranberry jelly or cranberry sauce. It would be akin to comparing lightening with a lightening bug. Really~it's that big of a difference in flavor. This chutney has big flavor and texture. There's tart from the cranberries, sweet from the sugar, heat from the ginger and cayenne, and lots of texture from the walnuts and the few whole remaining cranberries. As I said, there's a lot going on here.

This is a good keeper; it will keep for several weeks in the refrigerator if stored in an air-tight container. This makes a fair amount, maybe 2 1/2 to 3 cups or so, so if you wanted this would make a terrific little hostess gift in those adorable half pint canning jars.

And do you want to talk about turkey sandwich?! Oh my. Turkey, stuffing, cranberry chutney, maybe a little mayo, and we're talking something good!

This is easy to do, simply put all the ingredients in a medium sized pan, cook on low, stir occasionally. Let it cook, allow the flavors to meld and you're loving this.

Cranberry Chutney
(from Best of the Best from New England)

1 cup water
1 cup sugar
2 tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (almonds or walnuts, medium to finely chopped)
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic salt (I used finely minced fresh garlic)
2 cups cranberries (rinsed and sorted)

Combine all your ingredients in a medium-sized sauce pan. The cranberries will burst as they are cooking so you may want to use a long-handled spoon to stir to avoid being splattered. Sugar burns hurt (believe me!). Cook over low heat or until thick, stirring occasionally. Let cool completely before serving, storing any extra in an air tight container. Will keep for several weeks in the refrigerator.



This is how mine looked after only 20 minutes of cooking. The chutney held its shape well in the spoon, and from experience I knew it would thicken even further after it cooled. It's possible that the low heat on my stove may not be as low as the heat on yours so you'll have to use some judgment as to when to take it off the heat.

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