If cranberry sauce had a sophisticated cousin, our sweet and spicy chutney would be it. Dressed up with the flavors of ginger, cinnamon, dried fruit, and orange zest, it’s a welcome twist on a Thanksgiving tradition.
Total Time: 20m
Prep Time: 5m
Cooking Time: 15m
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1/2 cup apple cider vinegar
1/2 cup orange juice
1 cup light brown sugar, packed
1 red onion, diced
3/4 cup dried fruit (golden raisins, currents, chopped prunes or a mix of all)
1 tablespoon peeled and minced fresh ginger (from one 1 1/2-inch piece)
2 whole cinnamon sticks
1/2 teaspoon of crushed cloves (from about 10 whole cloves)
Zest of 1 orange
3 1/2 cups fresh or thawed frozen cranberries (12 ounces)
Start the sauce—Add vinegar, orange juice, brown sugar, onion, dried fruit, ginger, cinnamon sticks, cloves, and orange zest to a medium saucepan over medium-high heat. Cook, stirring constantly, until sugar dissolves—about 5 minutes.
Finish the chutney—Reduce heat to medium, stir in cranberries and simmer for 10 to 15 minutes until cranberries become tender and start bursting.
Cool and serve—Remove from heat and transfer to a small bowl. Let stand at room temperature till cool or refrigerate and serve chilled.
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