When autumn rolls around, it’s all pumpkin, pumpkin everywhere with side of pumpkin spice. I, however, am all about the cranberries. More specifically, I am all about the cranberry sauce. It’s quickly become one of my favorite things at the Thanksgiving table.
For the past few years, my go-to recipe was a simple five-ingredient sauce made with cranberries, sugar, a lime, an orange, and jalapeno peppers. Then I tasted a cinnamon cranberry sauce at a Friendsgiving celebration last year and was instantly smitten. Now I have found this recipe for a ginger and apple cranberry chutney and have fallen for it too.
One girl. Three cranberry sauces. What to do?
When eating it straight out of the bowl gets tiresome, I’ll start with spreading it over some turkey. I’m thinking I’ll follow that up by adding a thick layer of cranberry chutney into a grilled cheese sandwich. Then I’ll spoon it over a bowl of oatmeal.
I’ve talked a lot about Thanksgiving in this post, which may have you wondering, “Is she actually ahead of the curve for once?” Ha ha ha…no. I’m talking about Thanksgiving because this recipe is the first in a three-part Blogsgiving series that I am quite excited to be a part of.
A couple of new pals I met at Food Blog Forum Asheville, Meghan from Cake ‘n’ Knife and Susannah from Feast + West, decided to host a Blogsgiving Dinner to celebrate the upcoming Thanksgiving holiday. In their words, “Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well.”
Twenty bloggers will be sharing 52 recipes starting today and continuing on Wednesday and Friday. The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home.
Today’s courses include cocktails, hors d’oeuvres, and soup. A menu with links to each recipe is at the end of this post, and we will also post to social media with the hashtag #blogsgivingdinner. Hope you can join us!
Ginger Cran Apple Chutney
- 1, 12-ounce bag fresh cranberries
- 1/2 cup dried cranberries
- 2 apples, cored and finely chopped
- 2 shallots, finely chopped
- 1 1/2 teaspoons fresh ginger, grated
- 1 1/4 cups packed light brown sugar
- 1/4 cup cider vinegar
- 1 lemon or orange, zest of
- optional: 1 teaspoon crystallized ginger, chopped
- Combine all of the ingredients in the slow cooker and stir to combine.
- Cover and cook on low heat for four hours. The mixture will thicken and appear jam-like.
- After four hours, uncover, stir, and allow to cook for another 30 minutes or until any remaining liquid evaporates.
- Allow to cool to room temperature or chill before enjoying.
This chutney will keep stored in an airtight container in the refrigerator for up to two months.
Carolina Apple Sidecar from Think Fruitful
Bourbon Cranberry Lemonade Fizz from bethcakes
Krupnikas Ginger from I Cook. I Eat. It’s Life.
Cured Meat Platter from Wit Wisdom and Food
Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife
Brandied Grapes with Cheese from Glamour Girl Gourmet
Shrimp Sweet Potato Mousseline from Home at Six
Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do
Maple Pecan Baked Brie from My Cooking Spot
Sassy Salmon Dip from Betty Becca
Baked Brie with Cranberry Chutney from The Speckled Palate
Butternut Squash Crostini from Chez CateyLou
Gluten Free Holiday Cheese Board from Twin Stripe
Butternut Squash Soup with Cornbread Croutons from Club Narwhal
Creamy Wild Rice Soup from Hello Little Home
Pumpkin Soup with Bacon Roasted Chickpeas from Feast + West