Add some spice to your Thanksgiving meal! This is a unique alternative to the usual cranberry chutney found on many Thanksgiving holiday feast tables. The fruit, holiday spices, and serrano chiles all add layers of complex flavors to the traditional sauce.


YIELD
2 cups

TIME
Active Prep: 10 min
Cook: 25 min


INGREDIENTS

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NOTES

This chutney is spicy but the heat mellows over time. For a milder version, use half the amount of suggested Serrano and Urfa.



DIRECTIONS

In a small saucepan, bring water and orange juice to a boil. Stir in cranberries and brown sugar. Reduce to a simmer and stir in the remaining ingredients. Continue simmering, stirring occasionally, until the sauce thickens and heavily coats the back of a spoon, about 15 to 20 min. Delicious served warm, room temperature or chilled.



SERVING SUGGESTIONS

Makes a great accompaniment to roast pork, chicken or turkey. Delicious with roasted squash or potatoes. Use leftovers on grilled cheese or quesadillas. This is the perfect dipping sauce for the Butternut Squash Stuffed Arancini (Rice Balls).

THANKS TO
Chef Scott Callahan

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

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