Ginger Cranberry Chutney

You spent hours cooking that lovely turkey, why would you ever sully your hard work with a can of gelatinous canned cranberries? Quick and easy to make up and serve warm, or make it up ahead of time, either way it will wow the family. Savoury sweet adding that extra touch to your holiday meal will have them asking for more. The combination of tart cranberries, sweet orange and zingy ginger make this chutney total delish!

overview

• Prep Time: 10 minutes
• Total Time: 20 minutes
• Makes: 5 cups

ingredients

4 cups fresh cranberries
1 cup orange juice
1 navel orange
zest of 1 navel orange
2 oz ginger root finely grated
½ cup sugar

directions

Wash and clean cranberries and orange.

Peel and grate ginger root. Set aside.

Remove zest from the orange, careful not to go too deep into the rind as the white bit is bitter. Set aside.  Remove rind from the orange, discarding the rind. Then chop the orange into small chunks about the size of your cranberries.

Combine ingredients, bring to a boil in medium saucepan over medium-high heat. 

Reduce to a simmer and cook, stirring occasionally, until cranberries burst and liquid thickens slightly, about 10 minutes.

Skin off any foam or bubbles before placing into a serving dish. Serve warm or at room temperature.

tips & tricks

Serving turkey burgers? Try this chutney instead of ketchup or relish...yummy!

Left-over chutney keeps well in a sealed container for weeks. Months in the freezer. You can make up extra or save the extra from Thanksgiving for Christmas.