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.
This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples.
Yield: makes About 3 Cups
1 tbsp. unsalted butter
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 lb. (about 4 cups) fresh or frozen cranberries
1⁄2 cup packed light brown sugar
1⁄4 cup honey
2 tbsp. sugar
2 tsp. ground cinnamon
1 1⁄2 tsp. finely grated fresh ginger
1⁄4 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.