Cranberry Chutney is Almost Ready

 This is a favorite week for me, Thanksgiving is around the corner. This year we will have both our sons, their women, and our wonderful two grandchildren around our table. My heart is full. 

As I do every year, I share this recipe here because I am often asked for it. And usually I hear from those who tried it for the first time who say "This is now a family standard". 

My favorite recipe, one I HAVE to make any time there is turkey or ham on the menu is Cranberry Chutney.  I grew up with Ocean Spray jellied cranberry sauce from the can, the kind that has those can lines on the sides when you open both ends of the can and push the roll of sauce onto a plate. About 45 years ago I followed a Cooking Light Turkey dinner complete menu, making all the dishes shown, and THIS is the one recipe that has stuck around:

CRANBERRY CHUTNEY       

Barbara Black       

1 bag fresh cranberries, 12-16 oz                    1 cup water

1 cup sugar, can be less                                   1 cup onion, chopped

1/2 cup brown sugar, can be less                     1 cup apple, chopped

1/2 cup raisins                                                  1/2 cup celery, chopped

2 t cinnamon                                                    1/2 -1 cup chopped pecans

1 1/2 t ginger

1/2 t cloves

1/4 t allspice

Simmer cranberries, sugars, raisins, spices, and 1 cup water uncovered in 2 quart saucepan over medium heat, stirring frequently, until juice is released from berries, about 15 minutes.  Reduce heat; stir in remaining ingredients.  Simmer uncovered until thick, about 15 minutes.  Refrigerate covered or freeze.  Batch can be doubled--use large saucepan.    

NOTE:  I always double this--DO NOT DOUBLE THE SUGARS. Keep extra in the freezer.  This will last from Thanksgiving until Christmas.  I buy fresh cranberries in early November and freeze them for later use. 

Over the years, I've made a few changes, the best being to reduce the amount of sugar.  I doubled the recipe and FORGOT to double the sugar, and it was BETTER!  About 5 years ago I added chopped pecans and that was a huge hit at my house, kind of makes it more "Southern".  The kitchen smells amazing while this is cooking, puts you in the mood for holiday food.  People who don't like cranberry sauce like this, and I am always asked for the recipe--now I can direct folks here.  You can save it to your Pinterest Boards too.

For those of you traveling this week, I wish you traveling mercies. For those who will see loved ones after a time of absence, enjoy this time. For those who have lost someone  or who will be alone, I wish you peace. 

After this week, let's quilt.

Barbara