This super easy recipe is a wonderful twist on the Thanksgiving favorite cranberry sauce ~ Cranberry Orange Chutney with Crystallized Ginger.  I’ve slightly adapted this recipe from one I found on Epicurious and this year we’re going to use this lovely chutney in Cranberry Orange & Ginger Chutney Brie Tarts, a recipe by the Authentic Suburban Gourmet.   I can hardly wait!!

I’ll admit that I’m not a huge cranberry sauce fan.  Growing up, Mom and Sarah gave it equal status to stuffing.  I didn’t get it.  I’ve come to appreciate cranberries and the nuance that their sweet-tart flavor adds to a meal or sandwich or cocktail.

Cranberry Orange Chutney {with Crystallized Ginger}

adapted from Epicurious

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Course Side Dish

Ingredients

  

• 1 12- ounce bag cranberries
• 1 cup water
• 1/2 cups sugar
• 1/2 tsp. salt
• 2 Tbl. fresh orange juice
• zest of 1 orange
• 1/4 cup match-stick cut crystallized ginger

Instructions

 

• Boil 1 cup of water with sugar and salt until combined.
• Add in bag of cranberries, orange juice & zest and boil for about 10 minutes, stirring occasionally until cranberries burst. Cool.
• Stir in crystallized ginger. Cover and refrigerate.

Notes

Can be made up to three days in advance.

Other recipes you might enjoy:

Apple Fennel Slaw {with Orange Cumin Dressing} Cranberry Horseradish Mayo Orange, Persimmon & Pomegranate Salad Whole Roasted Tandoori Cauliflower {with Mint Chutney} Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette}