23 December 2010 ~ 0 Comments

Cranberry and Orange Chutney

We’re in the final countdown now and Christmas is nearly here! In our home we have two very excited little ones. At ages four and six it’s been a real whirlwind here this past week (month?) with my son and daughter getting ready for all of the Christmas festivities. Cookie decorating, shopping, present wrapping, school assemblies and events – it’s just a busy time of year and our home is so full of joy!

Today I opened my fridge and realized that I had not yet made a recipe that I’ve been wanting to make for weeks! Good thing cranberries keep so well. I took inspiration from fellow Canadian Food Blogger “Closet Cooking” and made a beautiful festive chutney to go with our family turkey dinner on Saturday. It’s tart and sweet all in one, with a hint of winter spiciness. Simply delicious. I changed up his recipe just a little, adding in fresh orange juice and a few other simple switches. The result is fantastic, and easy too.

Mix it up this year, and instead of blah and boring cranberry sauce, serve this delicious twist on the old favourite side! It only takes a few minutes, and is really beautiful looking and tasting.

Cranberry & Orange Chutney

1 12 oz package fresh cranberries
1/2 – 3/4 cup sugar (depending on how sweet you like it)
1 small onion, finely diced
1 TBSP fresh ginger, grated
5 cloves garlic, minced
dash of red pepper flakes
1/2 cup rice wine vinegar
2 apples, diced
2 fresh oranges, juiced (add in their pulp if you like too)
3/4 cup water
1/2 tsp cinnamon
1/4 tsp dried ginger
1/4 tsp cloves

Put all of the ingredients into a large sauce pan, and turn to medium-high heat. Cover and simmer, stirring on occasion until the sauce is nice and thick. If it needs water added while simmering, add a little at a time.

Serve alongside your favourite poultry dishes.

Happy Holidays and Merry Christmas!

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