For me, canned cranberry sauce is the Jar Jar Binks of the Thanksgiving universe. Annoying and mostly unnecessary, it’s mostly there to entertain small children. It doesn’t have to be that way, folks. You don’t have to suffer through it, as Nancy Gerlach showed us with this serrano ginger cranberry chutney recipe she hipped us to in her Spiced-Up Thanksgiving Trimmings story.
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.
| Servings |
| 1 1/2 cups |
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Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.
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Ingredients
- 2-3 serrano or jalapeno chiles stems removed, chopped
- 1 1/2 cup fresh cranberries
- 16 dried apricots quartered
- 3/4 cup light brown sugar
- 2 tbsp minced ginger
- 2 tbsp orange juice
- 3/4 tsp cinnamon
- 1/4 tsp allpsice
Servings: cups
Instructions
- Combine all the ingredients in a heavy saucepan. Cook the mixture over medium heat, stirring continually to dissolve sugar. After the sugar is dissolved, increase heat to high and boil 3 minutes. Transfer the chutney to a serving bowl and cool.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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