Cran-Citrus Chutney

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The following is adapted from the Food Network Kitchens recipe.

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Forget what you know about holiday cranberry sauce and throw out that canned stuff, because have I got a recipe for you!

This might be the most festive looking dish I make, and the flavors from the cranberries, citrus and cinnamon are out of this world. It’s a wonderfully refreshing side dish to go with all the heavy potatoes, breads, and meats of Thanksgiving. The best part? It’s SO easy! There’s a little bit of chopping to do, but basically you just throw it in a pot and let the magic happen!

This is what the dish starts out as. How beautiful is that?

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Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

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Yield: 8-12

Author: Karyn Shalda, Cooking to the Point; Food Network Kitchens

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Cran-Citrus Chutney

Forget what you know about cranberry sauce, because this dish will blow it all out of the water! With its sweet, tart blend of citrus fruits, fresh cranberries and spices, this is a dish sure to please your family and friends come the holidays! Based off the Food Network Kitchens recipe.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 12 oz. bag of fresh (or frozen) cranberries
• 1  1/2 C sugar
• 1 large orange (or 2 small oranges)
• 2 lemons
• 1/4 C crystalized ginger (this brand is perfectly spicy and sweet)
• 1/2 C red wine
• 2 cinnamon sticks
• 1/4 C golden raisins
• 2 T water
• Salt and Pepper

Instructions

1. Wash and sort through the cranberries; dispose of any stems or soft berries.
2. Wash and dry the lemons and orange. Carefully peel a couple long strips of lemon and orange zest off the fruit using a vegetable peeler. Do not go too deep - we don't want any bitter pith (the spongy white underskin).
3. Slice the rest of the lemon and orange into rounds about a quarter inch thick, slicing the rounds into halves or quarters depending on the size. Be sure to remove any lemon seeds.
4. Mince the 1/4 C crystalized ginger.
5. In a large sauce pan, add the 12 oz. of cranberries, then transfer 1/2 C to a small bowl for later.
6. To the same pan, add the 1 1/2 C sugar, strips of orange and lemon zest, sliced orange and lemon, 1/4 C minced crystalized ginger, 1/2 C red wine, 2 cinnamon sticks, 1/4 C golden raisins, and 2 T water. 
7. Cook over medium low heat until the sugar dissolves and the cranberries are soft, about 20 minutes.
8. Increase the heat to medium high and cook until the cranberries burst, about 20 more minutes.
9. Reduce the heat to low and stir in the reserved 1/2 C of cranberries. 
10. Season to taste with salt and pepper (I used about 1/2 t salt and 1/8 t pepper) and add more sugar if necessary. 
11. Let cool to room temperature before serving. 
12. Enjoy!