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.
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
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.