You know, the kind that looks like the shape of the can when you pour it out? Many people love canned cranberries and they’re really not that bad, however, once I made homemade cranberry chutney for the first time I fell in love.
A few years ago I was scrolling through a magazine that I had received in the mail and it had a recipe for homemade cranberry chutney. I was in charge of creating Thanksgiving dinner for our families and I wanted everything to be homemade, so I decided to use the recipe from the magazine. The chutney was a hit and I haven’t used canned cranberries since.
Most of the time I will still use the recipe that I found in that old magazine, but sometimes I will modify it using what ingredients that I have on hand. This last Sunday we had an impromptu Thanksgiving dinner with my Dad while he was up visiting and I didn’t have all of the ingredients on hand so Anika and I modified it and created a Mandarin Orange Cranberry Chutney.
- 2-½ cups packed brown sugar
- 1-½ cups orange juice
- ½ cup cider vinegar
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 2 packages fresh cranberries
- 6 mini mandarin oranges peeled and sectioned
- 2 medium apples, peeled and coarsely chopped
- ½ cup dried raisins
1. In a large saucepan, combine the brown sugar, orange juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for two minutes or until sugar is dissolved.
2. Stir in the cranberries, oranges and apples. Return to a boil. Reduce heat; add raisins and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and
refrigerate until chilled.
Makes about 5 cups.
Cranberries are an essential side dish to any holiday meal but sometimes it is fun to change the recipe up a bit.
What is your favorite cranberry recipe do you prefer them homemade or from a can?