In my continuing mini-series of Thanksgiving dishes this week, here is the “traditional” cranberry sauce/chutney I make every year. It’s thick and chunky and full of everything I love: cranberries, whole oranges, raisins, and of course, cinnamon. As an added bonus, it makes the house smell amazing while it cooks. I can (and often do) eat it by the spoonful.
Don’t tell anyone that.
The posse, however, won’t have anything to do with it, because to them, gravy is the ultimate. Really though, their dislike of this suits me just fine…. because that means more for me.
Cranberry Orange Chutney – adapted from Williams Sonoma
2 cups water
3 cups sugar
2 unpeeled orange, diced and seeded
4 cups cranberries
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup raisins (I use the blend mix from Trader Joe’s)
Combine the water and sugar in a deep saucepan and bring to a boil, stirring to dissolve the sugar. Add the oranges, reduce heat and simmer, uncovered, for 20 minutes. Add the cranberries, cinnamon and cloves and continue to cook, uncovered, until thickened, about 15 minutes. Stir in the raisins and continue to cook until big bubbles appear, about 7 minutes. Remove from the heat, pour into a bowl and allow to cool. Store tightly covered in the fridge or freeze for longer storage.