Cook’s Notes: This has become my favorite cranberry sauce, and it’s been featured on our Thanksgiving table for more than 10 years now. It just isn’t Thanksgiving without it. The lemon adds a bright note, the ginger melts in, and the onion and garlic balance out the sugar in a savory way. I modified and combined several recipes to come up with this version, which is now our family standard. Rick Rodgers’ book Thanksgiving 101 was a key source.
12-oz package fresh cranberries
1 apple, cored and diced
1 c sugar
1/2 c crystallized ginger, chopped
1 small yellow onion, chopped (1/2 to 1 c)
1/3 c raisins, golden or regular
3 T lemon juice
2 tsp minced garlic
1 tsp cranberry or Dijon mustard
1/4 lemon peel, chopped
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp red cayenne pepper or Mild Chili Spice Mix
1/4 tsp nutmeg
Rinse and pick over the cranberries, removing mushy ones.
You don’t have to peel the apple first. Dice into small pieces.
Chop the onion and the crystallized ginger.
Using an apple peeler, carefully peel just the rind (leaving the white pith behind) from your 1/4 lemon. Chop the peel.
Combine all ingredients in large saucepan and bring to a boil, stirring often.
Reduce heat and simmer, uncovered, 10 to 15 minutes until berries have burst. Stir occasionally. Simmer until mixture thickens, about 45 more minutes. The chutney will be a gorgeous ruby red.
Yield: About 3.5 cups. Serve with poultry, rice, or on bread. Also good over cream cheese (spread a cracker with cream cheese and top with a dollop of chutney).