I didn't get to go home to Mississippi for Thanksgiving, so I joined forces with some good friends in the neighborhood and had a spectacular Thanksgiving feast. Needless to say, we all cooked entirely too much, but it was all delicious! I had this cranberry chutney at Mary Margaret's house last year, and she managed to get the recipe for me from her co-worker, Kim. So here's to you Kim: I don't know you, but I like your chutney!
This isn't just for Thanksgiving, but can be served anytime. Mary Margaret served it with pork tenderloin, and it really complimented it well.
1 bag of fresh cranberries
Less than 2 cups sugar - I wasn't really sure what this meant, so I used 1.75 cups.
1 cup water
1 T. grated orange peel
1 cup orange juice (this took about 3 oranges)
1 cup golden or dark seedless raisins
1 cup chopped walnuts
1 cup chopped celery
1 medium apple, peeled, cored and chopped
1 t. ground ginger
In a 3 qt. saucepan over medium heat, heat cranberries, sugar and water to boiling, stirring frequently. Reduce heat to low and simmer 15 minutes. Stir in remaining ingredients and cook a few minutes more for flavors to mix. Cover and refrigerate or process and can.
I would personally cut the orange flavor a bit, maybe use a little less zest, next time. But taste as you go along, to get to your liking. Enjoy!