This chutney is SO very easy to make and is a perfect compliment to any Thanksgiving table. Once you try it, you just might never go back to the jellied variety that comes in a can.
And its versatility only adds to its appeal. Read on for more inspiration...
ROASTED CRANBERRY CHUTNEY, THREE WAYS
1 bag (12 ounces) fresh cranberries
1 T. olive oil
½ t. kosher salt
¾ c. sugar
2 – 3” strips orange zest
4 green cardamom pods
4 whole cloves
2 sticks cinnamon
2 star anise flowers
½ t. finely chopped jalapeño, optional
2 T. Port wine or orange juice
Preheat oven to 450°.
In a large bowl, drizzle cranberries with olive oil and sprinkle with salt. Stir to combine. Add sugar, zest, cardamom pods, cloves, cinnamon, star anise and jalapeños, if using. Stir to combine and pour out onto a foil lined baking sheet. Fold edges of foil up to keep juices from running onto pan.
Roast in preheated oven until cranberries burst and release their juices, 15 minutes.
Transfer roasted cranberry chutney to a bowl; stir in Port (or orange juice). Let sit for at least one hour so that the flavors meld. Remove and discard zest, cardamom, cloves, cinnamon and star anise before serving.
Beyond the Thanksgiving table
Appetizer: Serve chutney cool or room temperature alongside a wedge of Stilton Blue Cheese and crispy wafer crackers.
Main Course: Chutney compliments a variety of meats and fishes; everything from smoked duck breast to salty hams and from roasted chicken to salmon and whitefish.Breakfast: This beautiful chutney adds complexity and color to pancakes, waffles and French toast. Serve them with butter, maple syrup and a dollop of this warm chutney.