Mandarin Orange Cranberry Chutney

You know, the kind that looks like the shape of the can when you pour it out? Many people love canned cranberries and they’re really not that bad, however, once I made homemade cranberry chutney for the first time I fell in love.

A few years ago I was scrolling through a magazine that I had received in the mail and it had a recipe for homemade cranberry chutney. I was in charge of creating Thanksgiving dinner for our families and I wanted everything to be homemade, so I decided to use the recipe from the magazine. The chutney was a hit and I haven’t used canned cranberries since.

Most of the time I will still use the recipe that I found in that old magazine, but sometimes I will modify it using what ingredients that I have on hand. This last Sunday we had an impromptu Thanksgiving dinner with my Dad while he was up visiting and I didn’t have all of the ingredients on hand so Anika and I modified it and created a Mandarin Orange Cranberry Chutney.

 

• 2-½ cups packed brown sugar
• 1-½ cups orange juice
• ½ cup cider vinegar
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• 2 packages fresh cranberries
• 6 mini mandarin oranges peeled and sectioned
• 2 medium apples, peeled and coarsely chopped
• ½ cup dried raisins

1. In a large saucepan, combine the brown sugar, orange juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for two minutes or until sugar is dissolved.

2. Stir in the cranberries, oranges and apples. Return to a boil. Reduce heat; add raisins and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and
refrigerate until chilled.

Makes about 5 cups.

Cranberries are an essential side dish to any holiday meal but sometimes it is fun to change the recipe up a bit.