Spiced Cranberry Chutney with Oranges

As I mentioned earlier I have a tendency to mess with the basic Thanksgiving menu through the cranberry!  I usually have two or three choices on the menu.  This year I tried a new simple recipe and I am bringing back a chutney that I haven't made in a long time.

I have always loved chutneys and I like this one because it is not extreme in its flavors.  It is a perfect balance of sweet and tart.  The recipe makes five cups and since I do not need five cups of chutney, I shared with my neighbor so they will also be enjoying this tasty dish on Thanksgiving.

Spiced Cranberry Chutney with Oranges

Bon Appetit, November 1999

Makes 5 cups

2 1/4 cups packed golden brown sugar
1 1/2 cups cranberry juice (I used Cranberry Juice Cocktail.)
1/2 cup apple cider vinegar
1/2 tsp ground ginger
1/4 tsp ground allspice
2 12 oz packages cranberries
2 Tbsp orange zest
2 oranges, peeled, white pith removed, sectioned
2 Granny Smith apples, peeled, cored and chopped
1/2 cup currants
1/2 cup dried apricots

Combine first five ingredients in a saucepan.  Stir over medium heat until sugar dissolves.  Increase heat, bring to a boil.  Stir in the remaining ingredients; bring to a boil.  Reduce heat and simmer until mixture is thick.  Stir occasionally, about 40 minutes.  Cool completely.

Can be made three days ahead.  Cover and chill.

PRINTABLE RECIPE

This is a great addition to your holiday menu!

I am participating in Miz Helen's Full Plate Thursday!