Instead of my well tried, Gluten-Free Cranberry-Apple Crisp, I made Cranberry Chutney this year for Thanksgiving. Mostly because we are traveling this year and Cranberry Chutney in a jar will survive a 13 hour drive better than a pie style Cranberry-Apple Crisp.
I made this Cranberry Chutney 2 years ago for Thanksgiving and it was a hit!
I considered that a success then, since Cranberry Chutney is much different than traditional cranberry sauce. I thought, my guests would either love it or hate it. Understandably. There are so many flavors thrown in together after all…
In my book all the different flavors create a perfect combination!
It’s sweet, of course, but also savory and spicy at the same time.
Besides the 2 cups of sugar, Cranberry Chutney is actually good for you! 🙂
Fresh cranberries are considered a “super fruit” due to their nutrient content and antioxidant power. Raw, dried, and sweetened cranberries are full of fiber. They are also high in vitamin C and manganese, Cranberry tannins, like those found in red wine, are thought to prevent bacterial attachment to the lining of the urinary tract, which helps to protect against stomach ulcers and bladder infections.
Yup, I see an extra helping on my plate this year! 🙂
I can only hope those pretty jars will survive the 13 hour drive (if not more, with holiday traffic…).
From what I remember, my Cranberry Chutney was as versatile as it was beautiful!
♥ The one-pot recipe is a taste bud popping combination of sweet, spicy and tart. Needless to say, it’s perfect with turkey on the Big Day!
♥ … or the next day, in the form of a sandwich!
♥ It also works so sinfully well as an appetizer along with a buttery Brie cheese, smoked gourmet sausage and sesame crackers (my favorite is Crunchmaster Multi-Seed Orginal)!
♥ Also, it’s divine with baked Brie and walnuts, plain…
… or wrapped in pie crust:
♥ Or, you can always use it as ice cream topping! YUM!
I need to make sure to buy a few bags of fresh cranberries before they disappear this season!
Since cranberries can be frozen up to a year, I’ll freeze them and treat my family to Cranberry Chutney at least once again before Thanksgiving next year!
Eat Well, Spend Wisely!
- 4 cups fresh cranberries
- 1 cup water
- 2 cups sugar
- 2 cinnamon sticks
- 6 whole cloves
- 1 tsp salt
- 2 tart apples, peeled, cored and diced
- 2 red or Bosc pears, peeled, cored and diced
- 1 cups goldnen raisins
- 1/2 cup scallions (white parts)
- 1 tsp fresh ginger, peeled and finely shredded
- In a deep 6-qt saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil. Stir frequently for about 10 minutes, until cranberries start to make a popping sound (this means their hard exterior is breaking down and softening).
- Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, raisins, scallions and ginger and continue stirring frequently until mixture thickens (10 to 15 min).
- Remove from heat. Remove cinnamon sticks. Serve hot or cold.
- Cover tightly and store in refrigerator for up to 2 weeks.