Of all the recipes handed down to me from my mother and grandmother I can honestly say this is the one I treasure most. It symbolizes all the wonderful things associated with family and the holidays, the aroma of delicious things simmering in the kitchen, and the anticipation of family gathered around the dinner table. My mom was an adventurous cook and I know she worked on this recipe for many years before she ended up with this extraordinary combination of flavors. I wrote a post about this family favorite when I first started blogging in 2008 and then removed the post from my blog. In the 1990’s I produced this chutney on a large scale and sold it to high end retailers such as Norm Thompson, Crate and Barrel, Neiman Marcus, Bloomingdale’s and William Sonoma for inclusion in their holiday catalogs…sometimes with my label, sometimes theirs. It was very successful but I know I don’t want to do that again and instead want to share the recipe with those who want to try the best cranberry sauce in the world.
All the ingredients are readily available in most grocery stores. Originally my mother used tangerines but it is so much easier to use canned mandarin oranges and to be honest I think they are better than using fresh fruit. Crystallized ginger used to be almost impossible to find but now it is available in bulk in many stores, Whole Foods for one. Don’t let the curry powder put you off even if you don’t like curry. Every ingredient is important in this recipe and they all combine to make a mouth watering blend of sweet and spice. This is more than just a sauce for turkey.
It’s delicious on grilled chicken and pork in the summer and always gets oh’s and ah’s when I serve it over cream cheese at summer cook outs. It’s great with Easter ham and, once you try it, you will never want a plain turkey or chicken sandwich again. Trust me. Be sure to stash a couple of extra bags of cranberries in the freezer now so you can make more when the berries aren’t in season.
When I want an extra special appetizer I make a little cheesecake and spoon the chutney over the top. The chopped toasted nuts add a nice crunchy texture. Try serving gingersnaps with the cheesecake instead of crackers. Just writing about it makes me hungry. Click on the above photo to go to the recipe.
A recipe of chutney makes 4-5 9-ounce jars of sauce. Double the recipe of you want more. Once opened a jar will keep indefinitely in the refrigerator. Cranberries are in the markets now and it isn’t too early to make a batch or two for special people on your Christmas list. I can guarantee it will be a star on everybody’s holiday table. I’m already dreaming about the post Thanksgiving turkey and cranberry sandwiches
- 3 cup fresh cranberries
- 1 large tart apple, peeled and chopped
- ½ cup orange marmalade
- ½ cup apple cider vinegar
- 1-1/2 cups sugar
- 1 cup water
- 3 tablespoons candied ginger, chopped
- ¾ teaspoon cinnamon
- 1 tablespoon curry powder (don’t skimp. Its an important ingredient)
- ½ teaspoon cloves
- ¼ teaspoon allspice
- ½ cup golden raisins
- 2 small cans mandarin orange slices, drained
- Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low, and simmer, uncovered, for 40 minutes, stirring occasionally. Chutney will thicken up as it cools. This keeps indefinitely in the refrigerator and will easily form a seal if poured, very hot, into small decorative jelly jars.