It is T-minus 5 days until Thanksgiving. I still have not finished planning my menu, but really, it doesn’t change very much. I am a traditionalist, what can I say?
When I am making my Thanksgiving dinner, I always start with the cranberry sauce. It is my official kick-off for my Thanksgiving cooking. It can be made a few days ahead of time and it just gets better and better. I usually make a few different kinds of cranberry sauce, and this one is a new favorite because it is just a little bit different. Cranberry and orange are a match made in heaven, but the ginger and balsamic add a little more flavor and I have to say, this one might make a yearly appearance.
2 cups cranberries
2 apples, peeled and chopped
1/4 to 1/2 cup honey (depending how sweet you like it)
2 teaspoons grated fresh ginger
1/2 teaspoon cinnamon
zest from one orange and juice
1 Tablespoon balsamic vinegar
Put all of the ingredients in a saucepan.
Cook over medium-low heat for about 15 to 20 minutes. The cranberries will pop and everything will get tender and the flavors will get to know each other.
Cranberry Apple Chutney
Cranberry Apple Chutney - Serve alongside roast turkey or spread on your day after sandwich. Cranberry, apple, ginger, and orange all play so nicely together.
Ingredients
- 2 cups cranberries
- 2 apples, peeled and chopped
- 1/4 to 1/2 cup honey (depending how sweet you like it)
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon cinnamon
- zest from one orange and juice
- 1 Tablespoon balsamic vinegar
Instructions
- Put all of the ingredients in a saucepan.
- Cook over medium-low heat for about 15 to 20 minutes. The cranberries will pop and everything will get tender and the flavors will get to know each other.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This Post Has 17 Comments
This looks amazing! I am excited to make it! Thank you for sharing!
You are welcome! Happy Thanksgiving!
How unique! Balsamic and ginger are two ingredients I love to use, but I’ve never thought of them together!
It is a great combination.
This looks so fantastic and fresh, Bree! I will definitely be adding it to my Thanksgiving lineup!
it is Kelly! And really easy to make.
I could totally eat this with a spoon. I’m craving something with a little bite right now.
Or spread on a turkey sandwich…
I’m assuming this is stored in the fridge and served cold? I’m not that familiar with chutney but this sounds like an amazing alternative to cranberry sauce.
It is about the same thing. I chilled it and served it at room temperature.
This looks wonderful. This would be great for any occasion to switch it up a bit.
Yes, it is a departure from my usual, but delicious just the same.
This would be great on dressing also. 🙂
Yes, it would!
can this be canned like jam to be used later?
Honestly, I don’t know. I don’t know anything about canning.
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