Recipe by Hybrid Cookin'
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.
Top Review by Lauren L.
I rarely ever review recipes, but as it's right before Thanksgiving and I'm so grateful for the past 5 years I've been making this for the Holiday I felt compelled to write this! This is a go to classic and I highly recommend that people do not skip ingredients. I made this a few times with the omission of the hot sauce and red pepper flakes, but it tastes so much better with them! If you are looking for something a little different than regular old cranberry sauce and something that screams fall this is the recipe for you!
- 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
Directions See How It's Made
- 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.