Fresh cranberries are a staple on my Thanksgiving table. They are turned into a delicious cranberry chutney with this recipe. Serve next to turkey, on top of salmon, next to roasted pork loin or in a sandwich. Refrigerate tightly in sealed jars for up to 3 weeks. When choosing fresh cranberries, use only firm, plump berries that bounce when they’re dropped.

You’re gonna love it!

Prep Time: 1 Hour

Serves: 12

Recipe Ingredients:

Prepare in a deep 6-quart saucepan

4 Cups fresh cranberries (picked over and stemmed)

2 ½ Cups sugar

2 Granny Smith apples (peeled/cored/diced)

2 Bosc pears (peeled/cored/diced)

1 Small yellow onion (diced)

1 Cup Golden raisins

1/3 Cup crystallized ginger (diced)

½ Cup toasted hazelnuts (skins removed)

2 Sticks cinnamon

6 Whole cloves

1 Teaspoon salt

1 ¼ Cup water

Recipe Steps:

Peel, core, and roughly chop fruit, nuts, onion and ginger.

Cook Cranberries and dissolve sugar by bringing water, cinnamon, cloves, salt, sugar and cranberries to boil over medium heat. Stir frequently for about 10 minutes, until cranberries “start to pop.”

Once cranberries begin to pop, reduce heat to simmer.

Add onions, apples, pears, and raisins - stirring frequently until mixture thickens (another 15-20 minutes).

Remove from heat. Stir in hazelnuts and crystallized ginger.

Cool to room temp – remove cinnamon sticks and cloves.

This is a great homemade gift you can give to friends!