Because my photo software recently went on the blitz, this Cranberry Chutney is the one and only recipe from Thanksgiving this year that can actually I blog about. Boo hoo hoo. I wanted to share with you an amazing brie and truffle oil appetizer and a couple other recipes that I made over Thanksgiving, but the photos didn't survive. Guess I'll have to make them again sometime.
I found this Cranberry Chutney recipe on Closet Cooking. I loved how it was a totally different spin on traditional cranberry sauce and how it incorporates so many different ingredients: jalapeno, apples, raisins, ginger.
This was the easiest thing I made on Thanksgiving day, all you do is cut things up and cook them all in a big pot. It smelled heavenly while it simmered and was very delicious. Tangy, sweet, and savory all at the same time. It made a nice big batch and we were able to use the leftovers on turkey sandwiches and in chicken curry - - recipe to come next!
From Kevin at Closet Cooking
1 12 ounce package fresh cranberries
1 apple, peeled, cored, and diced
1 onion, diced
1 jalapeno pepper, finely diced
1 tablespoon grated garlic
1 tablespoon grated fresh ginger
1/2 cup raisins
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup cider vinegar
Place everything in a large pot and boil until thickens, about 20 minutes. Can be made ahead of time and even preserved using traditional canning methods.