Tuesday, November 3, 2009

Cranberry Chutney

I truly do like that well-known cranberry jelly that comes out in a big whoosh from the can. That ruby-colored jelled cylinder has been a Thanksgiving tradition in the familial home for as long as I can remember and there is still, on different occasions, a time and a place for it in my pantry.

However, this is now one of my cranberry traditions at Thanksgiving and New Years. Do not confuse cranberry chutney with cranberry jelly or cranberry sauce. It would be akin to comparing lightening with a lightening bug. Really~it's that big of a difference in flavor. This chutney has big flavor and texture. There's tart from the cranberries, sweet from the sugar, heat from the ginger and cayenne, and lots of texture from the walnuts and the few whole remaining cranberries. As I said, there's a lot going on here.

This is a good keeper; it will keep for several weeks in the refrigerator if stored in an air-tight container. This makes a fair amount, maybe 2 1/2 to 3 cups or so, so if you wanted this would make a terrific little hostess gift in those adorable half pint canning jars.

And do you want to talk about turkey sandwich?! Oh my. Turkey, stuffing, cranberry chutney, maybe a little mayo, and we're talking something good!

This is easy to do, simply put all the ingredients in a medium sized pan, cook on low, stir occasionally. Let it cook, allow the flavors to meld and you're loving this.

Cranberry Chutney
(from Best of the Best from New England)

1 cup water
1 cup sugar
2 tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (almonds or walnuts, medium to finely chopped)
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic salt (I used finely minced fresh garlic)
2 cups cranberries (rinsed and sorted)

Combine all your ingredients in a medium-sized sauce pan. The cranberries will burst as they are cooking so you may want to use a long-handled spoon to stir to avoid being splattered. Sugar burns hurt (believe me!). Cook over low heat or until thick, stirring occasionally. Let cool completely before serving, storing any extra in an air tight container. Will keep for several weeks in the refrigerator.



This is how mine looked after only 20 minutes of cooking. The chutney held its shape well in the spoon, and from experience I knew it would thicken even further after it cooled. It's possible that the low heat on my stove may not be as low as the heat on yours so you'll have to use some judgment as to when to take it off the heat.

37 comments:

  1. OH...I want to keep this for the coming Christmas Turkey!

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  2. Thank you for posting this recipe!! I've been experimenting with different cranberry relishes and sauces. I'm hoping to convert hubby from the mandatory canned jellied cranberry sauce to something fresh this year (yeah...good luck to me haha).

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  3. Oh that sounds terrific Katy. I am used to the old cranberry jelly from the can! This definitely sounds great on turkey sandwiches and believe it or not, I eat turkey sandwiches almost every day for lunch! Creature of habit here!

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  4. Katy, these cranberry chutney are too good to miss!

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  5. This looks yummilicious dear.

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  6. Yummy and tangy chutney...will giv a try...

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  7. I have been looking through all of your past posts and you have made we want to curl up on the couch by a fire and read a good book! Everything sounds some cozy and fall-ish (if that makes sense!) Nice work Katy!!! :)

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  8. I can't wait to try this. it is so much better than the canned stuff I usually use. It looks gorgeous!

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  9. oh YUM! i had a friend from work bring something like this in. we ate it on crackers with a layer of cream cheese. it was so good, that even after several christmases i still remember it. i want to make this today!

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  10. What a lovely recipe. I love the depth of color this has. It's perfect for the holidays.

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  11. really nice pictures... I miss the sloop from the can every once in a while though... My sainted Mother cooked well whenever it just needed a can opener

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  12. When I started reading I was thinking turkey sandwich. And then you hooked me with the visual. I can imagine how delicious this is, Katy, I am so craving a turkey and stuffing sandwich with a large dollop of this delicious chutney!

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  13. This is gonna be on my Thanksgiving table! Sounds wonderful, just no raisins! :)
    ~ingrid

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  14. This looks a million times better than that stuff from the can! I'd actually eat this. I may have to bring it to my mother-in-law's dinner so that we can fore-go the slices of jiggly stuff that I've seen year after year.

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  15. I, personally, have never been a huge fan of cranberries, but I will make sure my sister, Sarah, sees this as I believe she is hosting Thanksgiving this year and she always has cranberries of some sort. I'm sure for those who like cranberries, this would be absolutely delicious :)

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  16. I made some of this last year. It was trumped in my family for cranberry salsa. It is one of my favorite fruit salsas now. That is not to say though that I dont love this chutney because indeed I do. Cranberry anything! Cranberries, cranberries, cranberries (that is me breaking out in song).

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  17. Lori, if you haven't already, I hope you post the cranberry salsa. It sounds very good!

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  18. You, too, are getting spice into recipes. My twin.

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  19. Love that close up shot there Katy...you little photographer you! Hey, and I think I have the same crystal dish too! I love chutney...and cranberries! So this is a definite recipe to try for sure! What a great idea! What, no cinnamon?! grin...I'd have to add some just to be contrary :p

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  20. THIS ...is what I shall serve with my turkey this TG !!!! Thanks Katy...I sooo dislike the store bought scranberry jelly thingy I usually serve :(

    ... this is sooo quick to make and looks BEAUTIFUL...!... THANK YOU THANK YOU !

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  21. Great recipe Katy! Your cranberry chutney looks delicious.

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  22. I love cranberries. This chutney would be perfect for my favorite turkey sandwich!

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  23. Katy-

    This is so pretty! I'd love to make it for my Thankgiving dinner. I bet the cayenne is great in here!

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  24. Now that sounds like some good stuff right there. I've always hated the stuff in the can, but this I can appreciate :)

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  25. I love cranberries! But in Brazil we don't find them. =(
    Yummm... with turkey sounds amazing!

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  26. How gorgeous, Katy! I love how this sounds, perfect addition to the holiday table.

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  27. Great recipe Katy and it will make a wonderful 'gift in a jar'..thank you for one more idea for Christmas giving.
    Yummy..

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  28. You know I would look at the ingredients and not make this, but because you did and showed me how delicious it could be, I probably would try it myself!

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  29. This sounds delicious, Katy! I like trying new cranberry recipes as I don't care for the stuff in the can, even tho I was raised with it. These ingredients sound "very interesting", so I hope out store has cranberries this week!

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  30. http://gonnawantseconds.blogspot.com/November 4, 2009 at 9:55 PM

    Wow! Looks really yummy!

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  31. What a gorgeous color! It sounds wonderful.

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  32. Great recipe Katy. I think I will do this for Thanksgiving. Thank you. Your crock pot chicken looks good too!

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  33. I love your addition of ginger in your chutney :)

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  34. Katy- this sounds like a wonderful chutney recipe. very nice! This one is a keeper!

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  35. Bookmarked! This sounds super delicious. I love all of the flavors in here...I want a leftover turkey sandwich with this. Right Now!

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  36. Hello katy ! Just wanted to let you know I made this for our Thanksgiving dinner and it was INCREDIBLE and every bit as amazing as you say it is... Thank you so very much for sharing !...it will be a regular staple at my thanksgiving table here on...with credit always to you of course : ) ... Hope you had a wonderful Thanksgiving... I have posted it on my thanksgiving post... Bye for now.

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