One of the highlights of Azeroth’s Pilgrim’s Bounty festival is leveling up your cooking with the Bountiful Cookbook. Cranberry Chutney is one of the four recipes, and the same method can be used for traditional cranberry sauce. This sweet and tangy side dish is perfect for Thanksgiving, Friendsgiving, or any other autumn or winter gathering. Feast tables are set up outside the major cities in Azeroth, where strangers sit together and eat… or throw food at each other and try to get an achievement by bonking someone in the head with a turkey leg. Celebrate the harvest however you like! Cranberry Chutney restores your health and mana, and gives you a boost to versatility for an hour. (Well, no guarantees on that outside of the game!)

Citizens of Azeroth need to visit the holiday vendors outside Orgrimmar or Ironforge for cranberries. Fortunately, we can buy them at most major grocery stores, at least during the holiday season. I did make one adjustment – the original Dwarven / Orcish recipe calls for honey, but I find that honey overpowers the dish so I go with sugar. Get ready to increase your cooking skill points!

Portland, Oregon area people: Shout out to Cruel Mistress Cranberries for the local berries I picked up at Beaverton Farmers Market!

Bountiful Cookbook: Cranberry Chutney

This sweet and tangy side dish is easy to make and perfect for Thanksgiving, Friendsgiving, or any other autumn or winter gathering.

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Course Side Dish

Cuisine American, Dwarven, Orcish, World of Warcraft

Equipment

• 1 Medium to Large pot
• 1 Splatter-screen that fits the pot optional
• 1 Cooking thermometer only needed for the jellied option

Ingredients

  

1x2x3x

• 12 oz cranberries fresh or frozen (about 4 cups)
• 1 c granulated sugar
• 1 c water
• ½ tsp orange zest fresh or dried
• ½ tsp ground cinnamon

Instructions

 

For Chutney-Style Cranberry Sauce:

• Bring all ingredients to a boil in a medium to large pot, stirring occasionally. Use a splatter-screen on the pot to keep your kitchen clean.
• As the cranberries heat up, they will make a popping sound and the skins will split open. When most cranberries have split, remove from heat, let cool slightly, and transfer to a serving bowl.

For Jellied Cranberry Sauce:

• Bring all ingredients to a boil in a medium to large pot, stirring occasionally. Use a splatter-screen on the pot to keep your kitchen clean.
• Keep at a boil – turn the heat up a little if needed – until the sauce reaches 212-214 degrees. Most or all of the cranberries will split.
• Remove from heat. Strain through a fine mesh sieve into a bowl or decorative mold. Use a spoon to convince the sauce to strain through. (this takes a bit of time and effort)
• Allow the cranberry sauce to cool. If using a decorative mold, let chill in the fridge. Discard the skins/seeds that were strained out.

Notes

The cranberries can make a mess when they pop, so have a splatter-guard ready and keep any nice clothing covered up.

For extra fun, wash an emptied soup can out and use it for a cranberry sauce mold.  

When cranberries go on sale in the autumn, stock up your freezer so you can enjoy these tart red gems all year long. No need to thaw the cranberries before using them in this recipe, it just takes a little extra cooking time.

Keyword Friendsgiving, Pilgrim’s Bounty, Thanksgiving

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