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}

 

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Author: adapted from Epicurious

Recipe type: Side Dish

Ingredients

• 1 12-ounce bag cranberries
• 1 cup water
• ½ cups sugar
• ½ tsp. salt
• 2 Tbl. fresh orange juice
• zest of 1 orange
• ¼ cup match-stick cut crystallized ginger

Instructions

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

Notes

Can be made up to three days in advance.

3.1.09

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