This is the motherlode of all cranberry sauces. I do not believe I have met someone who did not like it. There are never leftovers. You can make this up to two weeks ahead of time.
This makes enough for about eight people as a side dish. If you buy one of those big 3-lb Costco fresh cranberry bags, triple this recipe.
Cranberry Chutney
1 lb Fresh Cranberries (if you can only find the 12 oz bags, buy 3 bags and double the rest of the ingredients...this makes enough for 12 - 16 people)
1 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Gold Raisins
2 tsp Cinnamon
1 1/2 tsp Ginger
1/2 tsp Cloves
1/4 tsp Allspice
1 Cup Water
1 cup Apple (pared, cored, chopped...I use 2 medium sized braeburn apples, cut finely, 1 1/2 cups)
DIRECTIONS (Makes the house smell wonderful!)
Simmer all ingredients EXCEPT apple in a very big pot over medium heat, uncovered. Stir and squish cranberries for about 15 - 25 minutes (it has varied this much for me until the cranberries have released their juice). Reduce heat by half and add apples. Simmer uncovered about 15 more minutes - it will thicken up.
Pour into large storage container and let cool for a few minutes before covering with a lid. Put immediately in fridge for up to two weeks.
Recipe courtesy of Vivian!!!
More great (easy) holiday sides by Rebecca:
Homemade Apple Crisp
Roasted Beets with OJ and Vinegar
Many holiday sides in one article
You have to check out the Whipped Sweet Potatoes with Bananas and Honey!
Comments
Sounds perfect - love the Thanksgiving holiday spices.
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