Cranberry Chutney

I live for this chutney! It is the reason why I buy and freeze a ridiculous amount of fresh cranberries when they are in season. This chutney keeps for about 2 weeks in the fridge, and freezes great. I use it with just about any poultry dish. It’s great as a replacement to traditional cranberry sauce for Thanksgiving. I must confess I usually make and use it specifically to serve with chicken for dinner (Cranberry Chicken). The original recipe is from The New American Plate, which makes sure to mention the fact that cranberries are chuck full of cancer-fighting procyanidins, meaning it’s good for you!

INGREDIENTS makes 8 servings

1/2 cup apple juice or grape juice or water

1/2 cup packed light brown sugar

1 tsp ground cinnamon

1/2 tsp ground cumin

1/4 tsp ground cloves

1 bay leaf

1 medium sweet apple, diced fine

1 medium onion, diced fine

1 medium navel orange, supremed (segmented, without the membranes)

1 12-oz bag fresh or frozen cranberries

1/2 cup currant raisins

INSTRUCTIONS

• 1/2 cup apple juice or grape juice or water
• 1/2 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• 1 bay leaf

1. Combine the juice, sugar, bay leaf, and spices in a large sauce pan. Bring to a boil.

• 1 medium sweet apple, diced fine
• 1 medium onion, diced fine
• 1 medium navel orange, supremed (segmented, without the membranes)
• 1 12-oz bag fresh or frozen cranberries
• 1/2 cup currant raisins

2. Add the apple, onion, orange, cranberries, and currants. Return to a boil, then reduce the heat and simmer uncovered for about 30 – 45 min until the cranberries pop and are soft.

3.  Serve warm with poultry or harvest vegetables (like squash and sweet potatoes). Stored in the fridge, the chutney will keep 2 – 3 weeks.