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Classic cranberry sauce is great—but can be one-dimensional. Make this chutney instead, or try store-bought ones. Slideshow:  Thanksgiving Cranberries 

November 2013

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Credit: © Con Poulos

Recipe Summary test

total:
20 mins
Yield:
2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the cinnamon, cloves and nutmeg and cook, stirring, 2 minutes. Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst, 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving.

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Make Ahead

The chutney can be refrigerated for up to 1 week. Stir in a little water if the chutney seems too thick.

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