Cranberry Sauce (Hot Chutney!) Recipe #148705
A deliciously different, spicy cranberry chutney-sauce. Fruity and rich in flavor with apples, oranges, golden raisins, and a whole heap of spices. More complex than a basic hot sauce or cranberry sauce, this is a sweet-heat sensation! Wonderful alongside the thanksgiving turkey, but also goes great with just about any beef, chicken or fish dish you can think of. Also a nice glaze for grilled or sauteed veggies. Cranberries aren't just for Thanksgivin' anymore! I use this tangy condiment all year round...
Note: for the chutney flavor without the pepper heat, simply skip the peppers and hot sauce, still makes a wonderful condiment, with just the fruits and spices alone.
25 min | 10 min prep
SERVES 24 , 2 cups
- 1 orange, peeled, chopped
- 1/4 cup orange juice
- 1 (12 ounce) package cranberries (fresh or frozen)
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 tablespoons maple syrup
- 1 large apple, peeled, cored, chopped
- 1/2 cup golden raisin
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon hot sauce
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15-20 minutes, or until sauce thickens to a jam-like consistency. Chill until serving time. Keeps well in the fridge or freeze extra in small containers.
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5 stars