Cranberry Chutney

Cranberry Chutney
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If you are reading this blog post between the hours of 10AM-1PM PST today, close your eyes and imagine this: 4 moms and 8 kids traipsing through the woods on the hunt for Chanterelle mushrooms. Got it? That is very much what we’re up to right now. While normally we would be in the kitchen while our oldest boys are in preschool, today the kids are on school holiday and we are off kitchen duty. The sun is shining and we are on the hunt for mushrooms.

The kids most likely have already had meltdowns and are muddy to their necks but we (hopefully) are finding heaps of nature’s bounty. Pure gold. Keep an eye out for a recipe later this week where these little babies shine their brightest. In the meantime, check out our first of many Thanksgiving recipes. The traditional cranberry sauce with a little kick.


This is a perfectly bright and tart chutney to combine with your mashed potatoes and stuffing, as well as a perfect dipping sauce for your turkey.

Cranberry Chutney

If you’re not a cranberry sauce fan, we hope you will reconsider. You may not have enjoyed it as a kid, but you have grown up and so have your taste buds. Besides, this is not your typical canned cranberry jelly. This is a perfectly bright and tart chutney to combine with your mashed potatoes and stuffing, as well as a perfect dipping sauce for your turkey. It is also pairs exceptionally well with classy cheeses (which is how we enjoy it most).

Cranberry Chutney

We love Thanksgiving and have really been enjoying our time in the kitchen dreaming, scheming and cooking up a storm. We hope you follow along these next few weeks for the rest of our holiday spread. A salad, a vegetable, a galette, a caramelly dessert, and our favorite: mashed potatoes, turkey and gravy!

Cranberry Chutney

Cranberry Chutney

Serves 4

Ingredients

1 cup apple cider vinegar, unfiltered
1 cup brown sugar
10 dried figs, chopped
1/2 tsp cloves
2 cinnamon sticks
12 oz fresh cranberries
1 small jalapeno, minced
3/4 cup apple, peeled, cored and diced

Method

In a heavy sauce pan over medium-high heat, bring the apple cider vinegar and sugar to a boil. Reduce heat and simmer until sugar dissolves 2-3 minutes. Add cloves, cinnamon, figs, cranberries, jalapeno and apple. Bring back up to a boil then simmer for 10-15 minutes or until fruit is soft, stirring occasionally. Store in an airtight container for up to 2 weeks. Pairs well with most cheeses.