Cranberry Chutney

Here is one of my most favorite holiday foods. I learned how to make it when Dennis was a baby and have made it every holiday since then. It’s a tradition! It makes a fantastic holiday appetizer and travels well to parties. And it’s allergy friendly!

It also works as a cranberry sauce and/or jam. Just boil it longer.

Cranberry Chutney

1 C water

1 C sugar

12 ounces cranberries

1 C pear or apple (pealed and diced)

2 Tbs apple cider vinegar

Orange zest (optional)

1/2 tsp cinnamon

1/4 tsp EACH  ground allspice, ginger, and nutmeg

1/8 tsp ground cloves

Combine the water and sugar and bring to a boil. Stir until all the sugar is dissolved and add the rest of the ingredients. Bring back to a boil. Reduce the heat to low and stir occasionally. Cook for 15-20 minutes for chutney.

I love to serve the chutney over a log of goat cheese (pricey!) or a tub of whipped cream cheese (not so pricey!) with crackers.

And here are some pictures of Eden at 13 months old enjoying it!

Now I know what I’m going to do with the extra bag of cranberries in my fridge!

It’s one of my favorites, too. We like to eat it on turkey sandwiches after Thanksgiving. My recipe is very similar, but I do half water and half orange juice for the liquid (and orange zest is a must!), half brown sugar and half white, and the only spice I use is a little cinnamon. I do like it with all the spices, but I prefer it a little more mild. I love it with pears, but I sometimes do it with just cranberries. This year, I did cranberries and added frozen blueberries. It was so good!

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