Author Notes
Cranberry sauce is essential for turkey! I have tried several different approaches to cranberry chutney, but prefer this simple recipe, which I adapted from one that calls for canned cranberry sauce. I make a bunch as soon as the cranberries hit the grocery store, can it and give it for holiday gifts. It also is excellent on turkey sandwiches, or as a topper on turkey and cream cheese roll-ups for a holiday potluck. —abbyarnold
Ingredients
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24 ounces
fresh cranberries
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2 cups
sugar
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1-1/2 cups
water
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1/2 cup
wine vinegar
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2 teaspoons
salt
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1/2 cup
white raisins
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1 tablespoon
curry powder
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1 tablespoon
worcestershire sauce
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2 tablespoons
molasses
Directions
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Bring cranberries, sugar, water and vinegar to a boil. Simmer until cranberries pop.
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Stir in other ingredients and simmer for another 15 minutes, stirring occasionally.
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Cool and refrigerate, or spoon into hot jars and seal.
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