I cannot believe it is November already. Wasn’t it JUST summer?? I am already seeing pics of snow from where some of my friends live throughout the country. I am NOT ready for the holidays yet. I feel like I am a bad food blogger with having my first Thanksgiving recipe posting this ” late” into November already. I have so many blogging friends that have been publishing their posts for quite some time. Maybe next year I will be early on holiday recipes. I think I said that last year..
I have a confession. I don’t really like Thanksgiving foods. I am so weird like that. I am not the biggest fan of turkey ( its not special to me, I eat turkey year round. No not a huge roasted one but turkey in other items like burgers) and don’t ask me my thoughts on stuffing, gravy and I think sweet potatoes are amazing without marshmallows and I have never been too sure about green bean casserole. So many people stick to their traditional Thanksgiving dishes and we are the anti-tradition. We do things like crab legs, or Mexican food. But there is one food that is something my mom has made every year that I LOVE. I mean there were many Thanksgivings at my house as a kid that I would only eat a bowl of it and that was it.
That would be my mom’s amazing cranberry chutney. This stuff is unreal good. I would make her make a double batch just so everyone else would get some, because I would easily eat one batch within a few days. Its amazing on its own, but over ice cream? Gahhhh so good!!!
I posted this picture on my facebook page the other day with ” Move over pumpkin, its cranberry time”. I do like pumpkin, like in my risotto and crepes I made last month, but I really really love cranberries. I think there are so many great uses with them in both sweet and savory applications. I knew I wanted to share my mom’s cranberry chutney recipe this month, and while she makes it stove-top, I decided to adapt it oh so slightly and throw everything in a slow cooker and let it work its magic for a few hours. My house smelled AH-maz-ing the other day. And now I have a HUGE bowl of this killer cranberry chutney in my fridge. Life is good.
- 2 lbs fresh cranberries
- ½ c sugar
- 1 c brown sugar
- 1 c raisins
- 4 tsp cinnamon
- 2 tsp ginger
- 1 tsp cloves
- ½ tsp allspice
- 1 c apple juice
- 2 c chopped onion
- 2 c chopped apples
- 1c chopped celery
- Rinse the cranberries and sort through and discard any overripe or mushy ones.
- Combine everything in a slow cooker. Set to low for 5 hours. Stir once an hour. Let cool and transfer to an airtight container and chill completely in refrigerator. It will set up more as it chills.
- Simmer first 9 ingredients for 15 min. (after bringing to boil). Add last 3 ingredients. Cook for another 15 min. Let cool and transfer to an airtight container and chill completely in refrigerator. It will set up more as it chills.
My dad loves the canned cranberry sauce, you know the kind that glops out of the can still in the can shape with the ridges in the sauce to match the ridges in the can and we would slice it along the ridge lines thinking it was so funny but yet so gross at the same time. Yeah, he can have that sauce all to himself. But this cranberry chutney? Mine, allllllll mine.
Oh and thanks mom for letting me blog your recipe. You get all the credit for this one.