Historians state that Native Americans used cranberries as a food source, to dye cloth and as medicine. … Because of the importance of cranberries in the 1500s and their abundance, it is believed that the Pilgrims and Native Americans would have eaten them on the first Thanksgiving
 
A century later, in 1672, both the new Americans and the Native Americans had begun to enjoy cranberries as we do at Thanksgiving dinner: “The Indians and the English make great use of them, preparing them with sugar to make a sauce to eat with their meat.”
 
The best recipe 
 
 

Ingredients

1 Tbsp extra virgin olive oil
1/2 cup red onion, small diced
1 Tbsp garlic, minced
1/4 tsp Kosher or sea salt
1/4 tsp black pepper, fresh ground
1 tsp orange zest
1 cinnamon stick
1 lb. fresh or frozen whole cranberries
1 cup dried apricots, medium diced
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 cup water

Instructions

  1. Heat a medium saucepan on medium heat. When hot, add the oil, onion, garlic, salt and pepper. Cook, stirring frequently until onions are translucent, about 3 minutes.
  2. Add the orange zest and cinnamon stick. Mix well and cook another minute.
  3. Add the cranberries, apricots, sugar, apple cider vinegar, and water. Stir to help the sugar dissolve and let the mixture come to a gentle simmer. Slightly reduce heat and let simmer, stirring frequently. Cook until cranberries start to pop open. Mash gently with a spoon to help them burst. Remove from the heat once mixture is thickened and there are no longer whole cranberries.

Special Chef’s Note
This cranberry chutney is a great alternative to cranberry sauce for the holidays. It’s full of sweet and savory flavors and is surprisingly simple to whip up in a short amount of time.

Try this chutney for a holiday or winter-time meal and then enjoy any leftover in our Turkey Apple Wrap recipe, on leftover roasted chicken or turkey, and on a seasonal sandwich.

Chutney will keep covered in the fridge for up to a week. It can also be frozen and reheated.

Nutrition

Calories122
Protein1g
Sodium59mg
Carbohydrates26g
Fat2g
Fiber4g
Servings10
 
 
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Happy Thanksgiving : The Cranberry Apricot Chutney

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Happy Thanksgiving : The Cranberry Apricot Chutney

 

Historians state that Native Americans used cranberries as a food source, to dye cloth and as medicine. ... Because of the importance of cranberries in the 1500s and their abundance, it is believed that the Pilgrims and Native Americans would have eaten them on the first Thanksgiving
 A century later, in 1672, both the new Americans and the Native Americans had begun to enjoy cranberries as we do at Thanksgiving dinner: "The Indians and the English make great use of them, preparing them with sugar to make a sauce to eat with their meat." The best recipe   

Ingredients

1 Tbsp extra virgin olive oil
1/2 cup red onion, small diced
1 Tbsp garlic, minced
1/4 tsp Kosher or sea salt
1/4 tsp black pepper, fresh ground
1 tsp orange zest
1 cinnamon stick
1 lb. fresh or frozen whole cranberries
1 cup dried apricots, medium diced
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 cup water

Instructions

  1. Heat a medium saucepan on medium heat. When hot, add the oil, onion, garlic, salt and pepper. Cook, stirring frequently until onions are translucent, about 3 minutes.
  2. Add the orange zest and cinnamon stick. Mix well and cook another minute.
  3. Add the cranberries, apricots, sugar, apple cider vinegar, and water. Stir to help the sugar dissolve and let the mixture come to a gentle simmer. Slightly reduce heat and let simmer, stirring frequently. Cook until cranberries start to pop open. Mash gently with a spoon to help them burst. Remove from the heat once mixture is thickened and there are no longer whole cranberries.

Special Chef's Note
This cranberry chutney is a great alternative to cranberry sauce for the holidays. It's full of sweet and savory flavors and is surprisingly simple to whip up in a short amount of time.

Try this chutney for a holiday or winter-time meal and then enjoy any leftover in our Turkey Apple Wrap recipe, on leftover roasted chicken or turkey, and on a seasonal sandwich.

Chutney will keep covered in the fridge for up to a week. It can also be frozen and reheated.

Nutrition

Calories122
Protein1g
Sodium59mg
Carbohydrates26g
Fat2g
Fiber4g
Servings10
  
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Happy Thanksgiving : The Cranberry Apricot Chutney

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Happy Thanksgiving : The Cranberry Apricot Chutney

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Oh hi there 👋
It’s nice to meet you.

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Happy Thanksgiving : The Cranberry Apricot Chutney

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Apple Watch Series 6

Happy Thanksgiving : The Cranberry Apricot Chutney

Advertisement

Oh hi there 👋
It’s nice to meet you.

Sign up to receive latest news in your inbox, every day.