Cranberry-Ginger Chutney

Name: Cranberry-Ginger Chutney
Total time: PT0D0H0M
Yield: makes About 3 Cups
Ingredients: 1 tbsp. unsalted butter; 2 ribs celery, finely chopped; 1 small yellow onion, finely chopped; 1 lb. (about 4 cups) fresh or frozen cranberries; 1 ⁄ 2 cup packed light brown sugar; 1 ⁄ 4 cup honey; 2 tbsp. sugar; 2 tsp. ground cinnamon; 1 1 ⁄ 2 tsp. finely grated fresh ginger; 1 ⁄ 4 tsp. ground allspice; 1 tart apple, such as Granny Smith, stemmed, cored, and finely chopped

Serves
makes About 3 Cups

TODD COLEMAN

This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples. This recipe first appeared in our November 2011 issue along with Linda Monastra's story True Harvest.

Ingredients

1 tbsp. unsalted butter
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 lb. (about 4 cups) fresh or frozen cranberries
¹⁄₂ cup packed light brown sugar
¹⁄₄ cup honey
2 tbsp. sugar
2 tsp. ground cinnamon
1 ¹⁄₂ tsp. finely grated fresh ginger
¹⁄₄ tsp. ground allspice
1 tart apple, such as Granny Smith, stemmed, cored, and finely chopped

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Instructions

Step 1

Heat butter in a 4-qt. saucepan over medium heat; add celery and onion, and cook, stirring, until soft, about 12 minutes. Add cranberries, brown sugar, honey, sugar, cinnamon, ginger, allspice, apple, and 1 cup water, and bring to a boil; cook, stirring until cranberries burst and release their juices, about 15 minutes. Reduce heat to medium-low, and cook, stirring often, until berries are tender and chutney is the consistency of thick jam, about 1 hour.