Before digging into the main event, kick-off your Thanksgiving day feast with a fun and hearty holiday recipe! If you’ve never tried tangy-sweet homemade cranberry chutney, then you’re in for a tasty surprise. This top-rated, make-ahead Sweet ‘n’ Tart Cranberry, Ginger and Orange Chutney recipe was made to serve to a crowd.
Make them the day before and refrigerate, or freeze up to 1 week. If frozen, pop in the oven straight from the freezer; increase the bake time by 10 minutes. And, if you have any left after Thanksgiving, try it in turkey sandwiches with a smear of cream cheese, you won’t regret it. Enjoy a stress-free Thanksgiving dinner with these little gems!
- With a sharp knife, peel the oranges. Remove all the white pith. Remove orange sections from membranes. Squeeze membranes over a bowl to catch the juice. Chop orange sections into 1-inch cubes.
- Mix the cranberries and water together in a large saucepan.
- Add 1/4 cup of the fresh squeezed orange juice. Simmer over medium heat. Cover. Continue cooking and stirring over medium low heat about 10 minutes, until the cranberries begin to pop open.
- Stir in the brown and granulated sugars, vinegar, ginger and orange cubes. Heat over medium heat, occasionally stirring to keep mixture from burning. Cook for about 5 minutes or until mixture becomes thick.
- Remove from heat. Cool slightly. Add salt and pepper to taste.
- Chutney can be made ahead of time and refrigerated for up to a week.
The bite of the fresh ginger will become more pronounced as the chutney rests. You and your guests will rave over the distinctive combination of ingredients, deliciously served with turkey, chicken, pork, quail, duck, or ham.