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.
Equipment
- 1 Medium to Large pot
- 1 Splatter-screen that fits the pot optional
- 1 Cooking thermometer only needed for the jellied option
Ingredients
- 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.
Tried this recipe?Let us know how it was!