Cranberry, Ginger & Orange Chutney
 

What’s Thanksgiving without cranberry sauce or chutney? Turkey without cranberries- it’s like pie without ice cream.

I know you are thinking: What is the difference between cranberry sauce and cranberry chutney? (I’m a mind reader, in case you didn’t know) In this recipe, not a lot. Technically, chutney usually includes vinegar, onion and spices. My standard (if you can’t make this you have issues) cranberry sauce, found here, is simply cranberries, water and sugar. Loved the chunks of oranges and ginger in this recipe. A little tang and spice, a little sweet.

It’s my favorite combo. Salty (turkey, potatoes, dressing, gravy) and sweet.

This and a few yams.
And a little jam on the rolls.
Oh, a little fruit salad too.
It doesn’t take a lot to make me happy.
 
Cranberry, Ginger & Orange Chutney

Cranberry, Ginger & Orange Chutney

Print Pin
Author: Si Foster
Food and Wine magazine, November 2010

Ingredients 

  • 2 large navel oranges
  • 2 pounds fresh cranberries
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 1/4 cup minced fresh ginger
  • Salt and freshly ground pepper

Instructions

  • Using a sharp knife (preferably a paring knife), peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
  • In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature. Keeps in refrigerator for up to two weeks.

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