This really is an old recipe. It’s from Bon Appetit’s Thanksgiving Issue from 1999. I make it EVERY year. It’s so good. If you prefer the smooth texture that comes from the canned cranberry jelly, don’t bother with this. But, if you like a more natural texture then you have to try this. This is supposed to serve 12, but it makes enough for 20, assuming a few spoonfuls per person. Make a full batch and share with your neighbor! Also, don’t forget to use on your turkey sandwich on Friday instead of mayo! Oh, and your house will smell wonderful when you are cooking this.
Sorry it’s so last minute but some people haven’t finished their shopping or cooking, I’m sure 😉
Cranberry Chutney by Bon Appetit (Serves 12)
- 2 1/4 cups packed brown sugar
- 1 1/2 cups cranberry juice (I used no added sugar)
- 1/2 cup apple cider vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 2-12 ounce packages of cranberries
- 2 oranges, segmented
- 1 Granny Smith apple, peeled, cored and chopped
- 1/2 cup dried currants (if you have raisins, use them, just chop them up a bit)
- 1/2 cup dried apricots, chopped
- 2 tablespoons grated orange peel
Grate the zest from the oranges into a bowl and set aside.
Combine first 5 ingredients in a heavy, large saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil. Stir in remaining ingredients; bring to boil. Reduce heat and simmer until mixture is thick, stirring occasionally, about 40 minutes. Cool completely. Cover and chill. Can be made 3 days ahead.