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.
This is a great addition to your holiday menu!
I am participating in Miz Helen's Full Plate Thursday!