A Thanksgiving favorite: cranberry chutney

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Since the very first time I made this cranberry chutney for Thanksgiving, it remains the single dish that generates holiday meal prep texts: Can you make the cranberry stuff? Don’t forget the cranberry stuff. It also looks absolutely beautiful and makes a wonderful holiday gift for friends, neighbors, and coworkers. 

Like all the best Louisiana recipes, it’s an intuitive recipe: give or take a smidge of this or that here or there. Smell and taste as you go and mais oui, chere, you’ll know what to add or reduce. Bon chance et bon appetit!

Cranberry chutney

Makes 3 ½ to 4 cups for serving with turkey, ham, duck, or pork. Or just eating by the spoonful at the fridge door. 

1 bag fresh cranberries, rinsed and patted dry

1 cup water

2¼  to 2 ½  cups sugar

1 tart green apple (like Granny Smith), cored, peeled, and diced 

1 TB fresh orange zest

1 tsp ground ginger

1 tsp ground cinnamon

1 cup golden raisins

1 cup pecans or walnuts, chopped 

Juice of one fresh orange 

1. In a large saucepan, add cranberries, water, and sugar. Bring to a boil, reduce heat, and simmer for 15 minutes. 

2. Add apple, orange zest, ginger, cinnamon, and raisins. Simmer for 15 minutes. 

3. Remove from heat and stir through nuts and orange juice.

4.  Let cool and then refrigerate.

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