- YIELDS | 10-12 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 20 MINS
I am not a fan of basic cranberry sauce as it’s often too sweet and lacks a depth of flavor. If you want to kick up your holiday dinner game a notch, try this beautifully bright and spicy cranberry chutney. Feel free to add more red pepper flakes and/or curry to jazz it up, and add additional brown sugar if you prefer the sauce on the sweeter side. This recipe will not disappoint.
Double Duty Recipe: Make extra to serve a few days later for dessert. Warm on the stove and drizzle or pour over a scoop of good vanilla ice cream.
- 1/4 cup dried apricots, finely chopped
- 1/2 cup brown sugar, or more if you like a sweeter chutney
- 1/2 cup dried sweet cranberries
- 1/2 cup raisins, golden or regular
- 1 cup water
- 1/4 cup cider vinegar
- 3 cups fresh cranberries
- 1 Granny Smith apple, peeled, cored and chopped
- 1 teaspoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup chopped crystallized ginger
- 1-inch piece fresh ginger, peeled and minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon curry powder, optional
- Kosher salt to taste
- In a medium saucepan over medium-high heat, combine apricots, brown sugar, dried sweet cranberries, raisins, vinegar and water and bring to a boil. Reduce heat to simmer and cook for 5 minutes, stirring often.
- Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
- Stir lemon juice, both gingers and pepper flakes and curry powder, if using. Add salt to taste and cook for 1-2 more minutes and remove from heat and let cool.
- Refrigerate until ready to use. Remove from refrigerator an hour before serving. Best served slightly chilled or at room temperature.
I like to make this recipe a few days in advance and let it sit in the refrigerator covered. This allows time for the flavors of the spices and fruit to combine.