Cranberry Chutney

from Thanksgiving Dinner: Recipes, Techniques, and 

Tips for America’s Favorite Celebration by Anthony Dias Blue and Kathryn K. Blue

submitted by Anne Halsted and Katy Lonergan

preparation time: about 1 hour

makes about 1 quart

1 pound cranberries
thinly sliced peel of one lemon
1 cup brown sugar
½ cup raisins
½ cup white vinegar
1 large red onion, sliced
¾ cup water
1 teaspoon salt
1 teaspoon dry mustard
Cayenne pepper to taste
⅔ cup ginger preserves

In a large saucepan, combine all ingredients except the ginger preserves. Cook over moderate heat until the mixture thickens and the cranberries pop, 30 to 45 minutes.

Remove the saucepan from the heat and stir in the ginger preserves. When the mixture cools, transfer to covered container(s) and refrigerate. The chutney will keep for months.

This easy-to-make spicy chutney can be used throughout the year with chicken, meatloaf, ribs, etc. It is the brainchild of Susan Friedland, editor of Thanksgiving Dinner. Ginger preserves can be found at Cost Plus World Market.