gingered cranberry chutney

Every year, I make cranberry sauce slightly differently, but the one thing I have to have in it is ginger. I always put candied ginger in my raw cranberry relish and this year I’m putting fresh ginger and golden raisins into this cooked cranberry chutney. I know I inherited this love of ginger + cranberry from my father; he would eat entire batches of sauce by the spoonful, turkey or no turkey. I’ll eat a bowlful in his honor.

photo credit: San Francisco Cooking School

ingredients

1 unpeeled organic orange
1-1/2 cups water
1-1/4 cups sugar
2-inch piece fresh ginger, peeled and minced
12 oz bag fresh cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup golden raisins

directions

Dice the orange and remove any seeds. In a food processor, pulse the orange pieces, peel and all, until finely chopped.

In a heavy saucepan, bring the water and sugar to a boil, stirring. Add the chopped orange and the ginger and stir well; reduce heat and simmer, uncovered, for 20 minutes. Add the cranberries, cinnamon, cloves, and raisins and cook, stirring occasionally until thickened and big bubbles begin to appear, 15 to 20 minutes. Transfer to a bowl and let cool, then cover and refrigerate up to 1 week. Serve at room temperature.