Everyone has his or her favorite dish for Thanksgiving, and call me strange but I’ve always loved the cranberry sauce – even when it comes out in jelly form from a can.
It must be something about the sweet-tart nature of cranberry sauce. As an adult, I generally made my cranberry for Thanksgiving not as a sauce, but as a chutney, which I’ve found to be less sweet and more interesting.
This year, I’ll be heading to Portland to spend Thanksgiving with my sister and her family (I see lots of baking ahead with my two little nieces). So we’re going to make dishes in honor of Portland. For the cranberry, I found a cranberry-apple chutney recipe from the “Dishing Up Oregon” cookbook, which I’ve cooked from before. This recipe comes from Portland’s Grand Central Bakery, which features it in its popular turkey sandwich.
I can see why it’s popular. The chutney has a kick to it with a bit of cayenne pepper, and the crunch of apples makes the whole dish seem really fresh. The actual recipe was a bit odd to me, however, because of the high apple-to-cranberry ratio (four cups of diced apples compared to 1-1/2 cups of cranberries). So when I made my version to test it before the real event next week, I added just three cups of apples and also used just one red onion (instead of two) because I’m not a fan of a lot of onion. I thought it turned out just fine. (I actually can’t imagine what it would be like with two red onions, unless they grow really small in Portland.)
I reprinted the recipe as originally published, but you might want to adjust the ingredients to your taste just like how I did it, just as long as you put all the ingredients listed. Enjoy!
Cranberry-Apple Chutney Recipe
Excerpted from “Dishing Up Oregon” (Storey Publishing, 2011)
Makes about 4.5 cups
2 t extra-virgin olive oil
2 medium red onions, peeled and finely diced (about 1-2/3 cups)
2 t finely minced garlic
1 t finely grated fresh ginger
3-4 large apples, peeled, cored, and diced into 1/4-inch cubes (about 4 cups)
1 1/2 cups fresh or frozen cranberries
1 1/3 cups apple cider vinegar
1 1/4 cups packed dark brown sugar
1/2 cup dried currants
1/2 cup golden raisins
2 t yellow mustard seeds
1 1/3 t ground allspice
1 t cayenne pepper
Warm the olive oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute longer.
Stir in the apples, cranberries, vinegar, sugar, currants, raisins, mustard seeds, allspice, and cayenne. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently, until the apples and cranberries have cooked down and the sauce has thickened, about 40 minutes.
Remove the saucepan from the heat and transfer the chutney to an airtight container to cool. Stored in an airtight container in the refrigerator, the chutney will keep for about 1 week.
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