It’s that time of year again. You’re worried about roasting the perfect turkey and making gravy without lumps. With all the fuss over the bird, it’s easy to overlook one of the more colorful and delicious side dishes of the Thanksgiving holiday: cranberry sauce.
Not only can this recipe be made ahead, but it is also quick and easy. Don’t believe me? Check out my demonstration on how to make cranberry chutney on Charlotte Today by clicking here. Although be forewarned…with a recipe this easy there is no excuse to use cranberry sauce from a can this year.
Homemade Cranberry Chutney – Printer Friendly Recipe
Makes 3 cups
2 tablespoons vegetable oil
3 shallots, chopped
3 cups (12 ounces) fresh cranberries
Zest and juice from 2 oranges
1/4 cup apple cider vinegar
1 cup granulated sugar
In a small saucepan, heat the vegetable oil over medium heat until hot. Add the shallots and cook until soft, stirring often. Add the cranberries, the zest and juice from two oranges, the cider vinegar, and the granulated sugar and stir to combine. Continue to heat the mixture until the mixture begins to boil and the cranberries start to pop. Cook for 10 minutes, stirring occasionally.
Remove from the heat and let cool before serving.