One of my favorite menu items when it comes to Thanksgiving dinner is the cranberry sauce. I searched for many years for the perfect recipe, looking for one that was thick and bursting with whole cranberries. My mother always served that traditional sauce from a can, but that was not for me.
A few years ago I tried this recipe for Cranberry, Apple and Ginger Chutney and it really is something special. This cranberry sauce has chunks of apples and whole cranberries throughout and the ginger gives it just a hint of spice. I usually make it a day or two in advance and keep it in the fridge until I am ready to put it in a pretty serving bowl on Thanksgiving day. Your side dishes can be the stars of your Thanksgiving buffet and this one is the perfect start.
Cranberry, Apple and Ginger Chutney
1 10-16 ounce bag of fresh cranberries
2 red apples, peeled and chopped
1 tsp ginger
1/2 cup apple cider vinegar
1 1/2 cups sugar
1/2 cup water
1/2 cup orange juice
Combine ingredients in a large pot. Bring to a simmer and cook until, softened reduced and thickened, about 40 - 45 minutes. Stir often during cooking. Cool and store in fridge until ready to serve. Enjoy!
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Posted with Blogsy
This sounds like a good one. I like the addition of ginger. I'll give it a try.
ReplyDeleteYUM! I can almost smell it now:) Have a blessed day dear Vicki, HUGS!
ReplyDeleteI've been trying to convince the Great Scot to give fresh cranberries a try; this sounds like the perfect recipe to get him to do so.
ReplyDeleteI am making this . . . My mother always had a cranberry-something- or-another and this might fit.
ReplyDeleteSounds wonderful!
This sounds lovely Vicki,thanks for sharing:)
ReplyDelete~Anne
It's that time of year!! I love cranberries!
ReplyDeleteI want some now... on a buttered biscuit! : ) Sounds delish!
ReplyDeleteThis recipe sounds delicious!!! Just printed this off to make to take to my daughters for Thanksgiving. I like whole berry and she likes jellied, so we always have both. Thanks...
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