I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other Thanksgiving posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.
For as long as I can remember, I’ve made the simmered cranberry sauce that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)
Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.
This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).
Sweet and Tangy Cranberry-Apple Chutney
Makes 6 to 8 servings
- 1 (10 oz) package fresh or frozen cranberries
- 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks
- 1/2 cup brown sugar
- Finely grated zest of 1 orange
- 1/4 cup orange juice
- 2 tbsp apple cider vinegar
- 1 tbsp freshly grated ginger
- Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.
- Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.