Oct 19, 2011
3
reviews
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Cranberry-Ginger Chutney

This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples. This recipe first appeared in our November 2011 issue along with Linda Monastra's story True Harvest.
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Cranberry-Ginger Chutney Enlarge Image Credit: Todd Coleman
MAKES ABOUT 3 CUPS

INGREDIENTS


1 tbsp. unsalted butter
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 lb. (about 4 cups) fresh or frozen cranberries
½ cup packed light brown sugar
¼ cup honey
2 tbsp. sugar
2 tsp. ground cinnamon
1½ tsp. finely grated fresh ginger
¼ tsp. ground allspice
1 tart apple, such as Granny Smith, stemmed, cored, and finely chopped

INSTRUCTIONS

Heat butter in a 4-qt. saucepan over medium heat; add celery and onion, and cook, stirring, until soft, about 12 minutes. Add cranberries, brown sugar, honey, sugar, cinnamon, ginger, allspice, apple, and 1 cup water, and bring to a boil; cook, stirring until cranberries burst and release their juices, about 15 minutes. Reduce heat to medium-low, and cook, stirring often, until berries are tender and chutney is the consistency of thick jam, about 1 hour.
Cranberry-Ginger Chutney

This article was first published in Saveur in Issue #142

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Ratings & Reviews (3)

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Great alternative to canned cranberry sauce. Can't wait to try it with Thanksgiving turkey. It's really well balanced with the sweetness and tartness of the cranberries. Make sure you get the celery softned properly or else you will have some crunch to your chutney.
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I made every dish of this article for a Vegetarian Thanksgiving Feast, and it was incredible.

This sauce was just ok, though. good, but not on the level of the rest of the meal.
noAvatar
Only 3 stars until I tweek it a bit. We love chutneys so I will give it a try. I may puree the whole thing and let it set and chill. My guys are "funny" about pieces of celery. Will let you know.
Janet
Cranberry-Ginger Chutney 3 5 3 3

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