Prep 10 mins
Cook 30 mins
This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!
- 1 cup brown sugar
- 1 cup raisins (golden or regular)
- 1 cup fresh cranberries
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 1⁄3 cup white vinegar
- 1 (21 ounce) can cherry pie filling
- 1 orange, whole
- Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
- Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
- Mix the ingredients well.
- Bring to boil over medium to medium-high heat.
- Reduce heat and simmer for 20 minutes or until cranberries pop.
- Cool, then chill in the refrigerator until ready to serve.
Since I made my usual cranberry sauce for a Thanksgiving Day potluck, I decided to make this one for my Thanksgiving-Day-at-home meal (on Friday)! When I'm confronted with an 'either-or' situation, I often try to use both, & did so this time, too, using 3/4 cup of dark raisins & 3/4 cup of the golden ones & had A WONDERFULLY TASTY CHUTNEY! Thanks for yet another recipe to add to my cranberry collection! [Tagged, made & reviewed as part of my Cranberry theme in My-3-Chefs]