Magazine article Sunset

Cranberry Chutney to Go with Turkey, Cranberry Sauce for Many Things

Magazine article Sunset

Cranberry Chutney to Go with Turkey, Cranberry Sauce for Many Things

Article excerpt

Crimson cranberries make the base of these two sweet but tart sauces. The first is a thick chutney with the surprising juicy touch of whole grapes. The second is a liqueur-laced sauce finished with fresh orange segments.

Although both go well with meats and poultry, the orange-flavored sauce is also delicious as an ice cream topping.

Make the sauces to serve with turkey or store in the freezer, ready to give as Christmas gifts. Cranberry and Green Grape Chutney

In a 4- to 5-quart pan, combine 6 cups (2 bags, 12 oz. each) cranberries; 2 cups sugar; 1-1/2 cups water; 1 cup (8 oz.) dried apricots, quartered; 1 cup sliced celery; 1 small onion, cut into 1/2-inch pieces; 1 stick cinnamon, 3 inches long; 1/2 teaspoon ground allspice; and 1/4 teaspoon each ground cloves and salt.

Bring to a boil over high heat. Reduce heat to medium and boil gently, stirring often, until cranberries soften and begin to pop, 5 to 8 minutes. Add 2 small unpeeled red apples, cored and cut into 1/2-inch cubes; 1-1/2 cups seedless green grapes; and 1/2 cup coarsely chopped cashews (optional). …

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