One of my favorite things to make over the holidays is Cranberry Chutney. It’s delicious eaten as a side dish, but also wonderful when spooned over ice cream, put it in a sweet loaf recipe in place of fruit, spoon it on top of pancakes, or waffles, or give it as a gift in a decorated mason jar.
Makes about 5 cups
- 1 ½ cup orange juice
- ¾ cup white sugar
- ½ cup packed brown sugar
- 1 12 oz. bag fresh cranberries, rinsed
- 1 cup peeled, chopped apples
- ½ cup golden raisins
- ½ cup chopped dried apricots
- ½ cup dried cherries
- ¼ to ½ cup pecans/almond/walnuts [any kind of nut will do]
- 1 1/8 tsp. pumpkin spice
- 1 cinnamon stick (optional)
Combine first three ingredients in a saucepan. Bring to boil over medium heat while stirring. Add remaining ingredients and bring to boil again. (Add cinnamon stick if desired.). Simmer on low heat until cranberries pop and sauce thickens, about 15 to 25 minutes depending on desired consistency.
This chutney can be used the same day you cook it after you let it cool to room temperature, but has a better flavor if you let it cool overnight in the fridge.