Thanksgiving is just around the corner and it’s time to start the preparations. Yes the holiday will be very different this year. We’re not getting together family or friends in order to keep everyone safe, but we will still make the foods that for my family are an integral part of this very special holiday; the holiday I have loved ever since I was introduced to it during my first year in the United States so long ago.
One of the items that have been a staple on our Thanksgiving menu for many years now is a cranberry chutney. I came across the recipe in a Cooking Light magazine in 1998 and it’s become tradition that I make this every year, no matter where or with whom we celebrate Thanksgiving. I’ve adapted the recipe slightly but it’s still really easy to make and I encourage you to try it.
- 1 cup chopped Granny Smith apple
- 1 cup raisins
- 1 cup chopped onion
- 1 cup sugar (or a little less)
- ¾ cup apple cider vinegar (you can use white vinegar if you don’t have apple cider vinegar)
- 1 cup chopped celery
- ¾ cup water
- 2 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ¼ tsp ground cloves
- 12 oz fresh organic cranberries
Combine all ingredients in a large saucepan and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes or until the chutney is slightly thick. Stir occasionally.
Pour the chutney into clean jars (it’s a good idea to put the jars in boiling water first) and put the lids on while it’s still hot.