With Thanksgiving right around the corner, I'm going to share a couple of fun recipes over the next two weeks to help add a fun twist to your menu. Today's recipe is my absolute favorite version of cranberry sauce. This sweet and spicy cranberry chutney adds a wonderful zing to your traditional turkey dinner, and it spices up your turkey sandwiches when you're making leftovers. I have seen this chutney single-handedly convert people who previously refused cranberry sauce. Say it with me now: NO MORE CANNED CRANBERRY SAUCE! Try it out and see for yourself.
Spicy Cranberry Chutney adapted from Claire Robinson
2 jalapeños, finely chopped 4 cups fresh cranberries 1 lime, juiced and zested 1 orange, juiced and zested 2 cups sugar 1/2 cup water 1 teaspoon kosher salt 1 teaspoon black pepper Directions Rinse cranberries and place them in a sauce pan, followed by all the other ingredients. Cook on medium-high heat until mixture comes to a boil, stirring frequently. Allow to cook for 1-2 minutes, then reduce heat to a simmer for 40 minutes, stirring occasionally. Mixture should thicken and reduce by about half. Remove from heat and chill until ready to serve. HINT: If you want to reduce the spiciness, discard some of the jalapeño seeds before adding the peppers to the mix.