Wednesday, November 26, 2014

Thanksgiving Menu: Cranberry Chutney

This is a great substitute for/addition to cranberry sauce on your Thanksgiving table.  This recipe is quick, simple, and delicious, and can easily be doubled or tripled for more servings.  It's also excellent left over on turkey or grilled cheese sandwiches. 


8 ounces of fresh cranberries
3 tablespoons of sugar
2 tablespoons of red wine vinegar
Zest and juice of half a small orange or mandarin

Add all of the ingredients to a small saucepan, and cover about a third of the way with water.  Cook over low-medium heat for approximately 12-15 minutes, until the cranberries are soft and cooked through, but not breaking apart.  Smash the cranberries slightly and cook for another minute or two until the liquid becomes more syrupy. 

Allow to cool and serve.

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