Wednesday, November 18, 2009

Sara's Cranberry Chutney

Here is an elegant version of cranberry sauce. It's a make-ahead dish to spice up your Thanksgiving table that is quick and easy. My friend, Sara, introduced me to this 7 or 8 years ago and it's become a Thanksgiving staple for me and lots of my clients. It's called a "chutney", but is really great eaten on it's own as a side salad, as well. The orange pieces with peel still on make this taste as though you have spent hours cooking it. They turn sweet and almost candied fast as they simmer with the sweeteners and spices.

Since you leave the skin on the orange, it's wise to get an organic one, if possible. If you can't find a good organic one, be sure to wash your orange really well.

Sara’s Cranberry Chutney

2 c cranberries
1 apple, chopped
1 orange, chopped and seeded (skin on)
½ c walnuts
1 tsp Cinnamon
1/4 tsp Cloves
1/2 tsp Ground Ginger
A little nutmeg
½ c OJ, freshly squeezed
½ c raisins or currants (I like to mix currants and golden raisins)
1/2 cup maple syrup
Dash of agave nectar, to taste

Bourbon (about 1/4-1/3 cup)--a big splash
2 Tbsp butter (optional--this is my addition)

Simmer all ingredients together except for the bourbon and 1/2 cup of the cranberries on medium-low heat about ½ an hour till cranberries start to pop. Stir frequently.
Add a big splash of bourbon and reserved cranberries and cook just a few minutes more, just until some of the alcohol cooks off.

You can add 2 tablespoons of butter at this point--this is my addition and not part of the original recipe. It's good either way. Let cool and serve right away or chill until the big meal.

Remove from refrigerator and let sit about an hour before serving--serve room temperature.

1 comment:

Deborah said...

I have been looking for a new cranberry sauce recipe and this one looks perfect. Cant wait to try it.