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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.

INGREDIENTS

Other Recipe Suggestions

Apple Cranberry Yellow Curry Chutney

Butternut Squash Stuffed Arancini (Rice Balls)

Mango Garlic Chutney

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.

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).

ITEMS IN THIS RECIPE

Smoked Serrano Chiles

41

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Sliced Crystallized Ginger

90

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Crushed Urfa Chiles

78

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Ground Indonesian Cinnamon

76

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Ground Jamaican Allspice

114

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