When the jewel-toned bags of fresh cranberries show up in the produce sections of local markets, I can't resist picking up a bag or two in order to make some fresh cranberry sauce in preparation for Thanksgiving. A couple of years back, I discovered this cranberry chutney recipe in "The Thanksgiving Table" by Diane Morgan. It was an instant keeper.
This chutney is a little more complex in flavor and texture than your standard cranberry sauce recipe. One thing I appreciate is that it can be made well in advance. I poured the boiling hot mixture into canning jars and they are all sealed up nicely in the refrigerator waiting for Thanksgiving Day, with the exception of the smallest jar, which I have set aside for turkey sandwiches any day of the week.
Do note that this recipe makes a large amount, about 2 quarts. It can be easily halved if you aren't cooking a Thanksgiving feast for a large crowd.
I particularly love all of the fruit and spices in this chutney, paired with the savoriness of the onion and the crunch of the hazelnuts. It would be marvelous on pork, perfect on turkey and yummy as an appetizer paired with cheese and crackers.
Cranberry chutney
4 cups fresh cranberries
2½ cups sugar
1¼ cups water
6 whole cloves
2 cinnamon sticks
1 teaspoon salt
2 Granny Smith apples, peeled, cored and diced
2 firm Bosc or Anjou pears, peeled, cored and diced
1 small yellow onion, finely chopped
1 cup golden raisins
? cup crystallized ginger, finely chopped
½ cup hazelnuts, roughly chopped
In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, sugar, water, cloves, cinnamon sticks and salt. Stirring frequently, bring to a boil and cook until the cranberries pop open, about 10 minutes. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes. Remove from heat and toss in the hazelnuts. Discard cinnamon sticks and cloves (if you can locate them). Refrigerate in tightly sealed jars.