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
- 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.