This is my adaptation of a family tradition cranberry chutney that I always insist on making for Thanksgiving. More story after the recipe, because that's where stories belong.

Ingredients

  • 2 oranges, zested, peeled, and chopped
  • 1 chopped unpeeled apple
  • 4 C cranberries (that's 1 standard package)
  • 2 C sugar
  • 1/2 C dried cherries or craisins (cherries are better but also more expensive)
  • 1/4 C finely chopped walnuts or pecans
  • 1 T white vinegar
  • 1/2 t cinnamon (but c'mon, it's cinnamon, it's delicious, be generous)

Method

  • Combine all ingredients in a saucepan, stir to combine. [gallery ids=”1219,1217” type=”rectangular”]
  • Heat on high with the lid on, stirring occasionally, until stuff starts boiling; then remove the lid and reduce heat to medium. boil
  • Cook (somewhere between a simmer and a boil) until most of the cranberries have popped. The sauce will be noticeably thicker and darker, and you'll see cranberry seeds strewn about. Optional but highly recommended: grind some black pepper over the top. done
  • Let cool, then refrigerate. (It's probably cold outside!) snow

This recipe is a family heirloom that we originally found in a grocery store ad. It's good on turkey, obviously, and you should definitely put some in a sandwich with cream cheese and leftover turkey and grill it. However, it's also awesome on pork. Ladle some of this over a seared pork tenderloin in the slow cooker, or put some on your pork chops when you move them to the oven, and you're gonna have a nice dinner. I also think it'd be delicious on some good vanilla ice cream.