This cranberry chutney is a nice alternative to cranberry sauce and can be used similarly. I did a search on the use of chutney and found "Sixteen Ways To Eat Chutney and Relish" by The Diva That Ate New York. Besides being a fragrant and tasty condiment at the Thanksgiving table, this makes lovely gifts packed in small jars. Or serve over a block of cream cheese to spread on crackers for an appetizer.
12 ounces fresh cranberries
1-1/2 cup brown sugar
1 cup fresh orange juice
1 cup raisins
1 cup walnuts, medium chopped
1 cup diced celery
a cup apple with skin, medium chopped
1 teaspoon fresh orange peel, grated
1 tablespoon fresh ginger root, minced
1. Combine cranberries, brown sugar, and orange juice in a 2-1/2 quart saucepan. Bring mixture to boiling, then cook over medium heat until the cranberries pop.
2. Reduce heat to low and simmer until the liquid has jelled.
3. Remove from heat and stir in remaining ingredients. Cover and refrigerate.
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.
Good cooking to you, and Happy Thanksgiving!
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Cornbread, Yam, and Apple Stuffing
Easy Cheesy Brussels Sprouts
Cran-Apple Spinach Salad