Cranberry Chutney – A Multipurpose Condiment
Most American holiday tables from Thanksgiving to Christmas have some sort of cranberry dish. I grew up the jellied kind that came out of a can. Just slice it up and serve it. Sometimes my Mom would make a cranberry mold. All of it was good. It felt like I was eating dessert with my main course.
I never got my Mom’s cranberry mold recipe before she passed and she never wrote her recipes down so I had to make my own way. And maybe why it is important to me to write this blog for my son’s sake. I want to preserve and share family favorite recipes. I want my son to be able to have access to them to make for his friends and family when I am gone hopefully passing them on family traditions.
In our first year in Newport, we hosted a Thanksgiving dinner. And what is a Thanksgiving dinner without a cranberry product? Not Thanksgiving that’s what.
As I wandered through BJ’s, I came across a huge bag of cranberries from New England. On the back of this bag of Cape Cod Select cranberries was a recipe for a cranberry chutney. Why not I thought. Let’s just go for it. The huge bag of cranberry was in my cart.
This is a super easy recipe. A tart apple like a Granny Smith is best, I use Gala or whatever apples I have on hand. I recently made a batch and added overly ripe pear with the apple to the mixture. And very versatile. While you can serve this with turkey, you can serve it with other food. Warm some brie up and top it with this cranberry chutney. You can serve it with roasted pork. Top plain yogurt for an added punch to breakfast