I know cranberry sauce is a Thanksgiving tradition, but let’s face it—most of the time it’s terrible, either in weird can-shaped blob or more often, way to sweet to be enjoyable. For the past 10 years, I’ve been in a hunt for a better cranberry concoction and I found it in cranberry chutney. Of course, I was inspired by a recipe online and naturally it had way too much sugar —white sugar actually! So I’ve tweaked it to my liking and it’s actually something I make batches of to enjoy year-round (and I give it away as holiday gifts!). It’s not only great with your Thanksgiving feast, but it’s wonderful on oatmeal, yogurt or whatever you can match it with. It uses apple cider vinegar which is a wonderful remedy and digestive.
Another important thing to note is that you must wash the cranberries and then run your fingers through them to take out the bad ones. I recommend doing at least 2 bags of cranberries because you’ll lose some and this is so darn good people will love it enough to have seconds. The spice ratios are guidelines so feel free to add more (you probably don’t want to add less, but you could). And, I enjoy it on the less sweet side. You should taste it after it cools and add a bit more sweetener if you feel like it’s too tart. I drink Bragg’s Cider vinegar drinks and I know that some people don’t enjoy that.
Here is the basic recipe:
2 packages cranberries (12oz)
2 cups filtered water
2-3 granny smith apples (peeled, diced and cored)
1 cup apple cider vinegar
1/2 to 3/4 cup agave, honey or maple syrup (try not to use white sugar!)
1 cup raisins or currants (or do 50/50 for nice texture)
2 cinnamon sticks
1 teaspoon cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ground cloves
Take off heat and place plastic wrap directly on the surface of the sauce. Cool until room temperature then place in containers in the refrigerator.
Enjoy with your Thanksgiving meal or make it a year-round treat as I do!