What good things go into a cranberry chutney! Not only the cranberries, golden raisins, toasted walnuts, freshly squeezed orange juice, chopped apple and candied ginger pictured above, but also chopped celery for an added bit of crunch. I’m sure you asking why this wasn’t included in my Thanksgiving dinner? It just makes too much for the five lovely people that sat at my table. Tomorrow is our Thanksgiving dinner with my mom and step-father. This is the time for this chutney to appear – as it has for the last ten years or so! My sisters wait for Thanksgiving just to have this chutney. Now, they could easily make it themselves, but I suppose it tastes better because I make it! That’s okay – they have a few things I eat only when they make them – because they’re that special!
Once the cranberries, orange juice and sugar start to boil they play a symphony of cranberry goodness – pop. pop, pop! The aroma is delightful – and the fifteen minute simmer time is just enough chopping time for the other ingredients! Afterwards it’s a simple matter of stirring everything together and chilling in the refrigerator over night!
Now doesn’t that look good? I found this recipe in a Southern Living magazine many years ago!
Cranberry Ginger Chutney
- 1 – 12 ounce package fresh cranberries
- 1 – 1/2 cups sugar
- 1 cup fresh orange juice
- 2 stalks of celery, chopped
- 1 cup of golden raisins
- 1 medium apple, chopped
- 1 tablespoon orange zest
- 1 teaspoon minced candied ginger
- 1 cup walnuts, toasted and chopped
In a large pan bring cranberries, sugar and orange juice to a boil. Reduce heat and simmer 15 minutes. Remove from heat. Stir in celery, raisins, apple, orange zest, ginger and walnuts. Refrigerate overnight. Enjoy!