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A deliciously different, spicy cranberry chutney-sauce. Fruity and rich in flavor with apples, oranges, golden raisins, and a whole heap of spices. More complex than a basic hot sauce or cranberry sauce, this is a sweet-heat sensation! Wonderful alongside the thanksgiving turkey, but also goes great with just about any beef, chicken or fish dish you can think of. Also a nice glaze for grilled or sauteed veggies. Cranberries aren't just for Thanksgivin' anymore! I use this tangy condiment all year round... Note: for the chutney flavor without the pepper heat, simply skip the peppers and hot sauce, still makes a wonderful condiment, with just the fruits and spices alone.
- 1 orange, peeled, chopped
- 1⁄4 cup orange juice
- 1 (12 ounce) package cranberries (fresh or frozen)
- 3⁄4 cup white sugar
- 3⁄4 cup packed brown sugar
- 2 tablespoons maple syrup
- 1 large apple, peeled, cored, chopped
- 1⁄2 cup golden raisin
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon hot sauce
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15-20 minutes, or until sauce thickens to a jam-like consistency. Chill until serving time. Keeps well in the fridge or freeze extra in small containers.
Pretty good receipe! I didn't have allspice nor apple cider vinegar, but it was delicious anyways. Make sure to cut the apple in really small pieces so it blends well in the sauce.
This is incredible! It was great as soon as it was made and I'm thinking tomorrow after the flavors have a chance to get to know one another better it will be fabulous!