Preparations for Thanksgiving dinner have begun! In the spirit of trying to get as much done ahead of time as possible, Cranberry Chutney is at the top of the list. I usually double or treble the recipe, and then we have enough for Christmas, too. It keeps for several months in the fridge. The recipe was generously shared with us by Cynthia Hancock, the mother of one of my daughter’s school friends.
A tangy, slightly spicy cranberry sauce. Every guest always asks for the recipe.
- • 4 cups fresh cranberries
- • 1 apple, peeled & shopped
- • 1 cup apricots, chopped into ¼” pieces
- • ½ c currants
- • 1 c brown sugar
- • 1/3 c white vinegar
- • ¼ tsp salt
- • 1 tbsp grated ginger
- • ½ tsp allspice
- • 1 tsp cinnamon
- • 1/8 tsp dry mustard
- • ¼ c water (or more if too thick)
- Bring all ingredients to a boil. Reduce heat, simmer, uncovered for 20 minutes, stirring frequently. Spoon into jars, seal & refrigerate. It keeps for months in the fridge.
I’m sharing this post with Between Naps on the Porch.