Cranberry chutney is one thing I don’t feel like I see anywhere outside of Thanksgiving. I’d usually have a bite or two with my Thanksgiving meal, but it was never the star player of my plate. I guess there’s something about making it yourself. I ate way more of it than my usual 1-2 bites! It was the perfect pairing with my Herbed & Crusted Turkey Breast.
Trying to find a way to sweeten these tart berries without the 1/2 – 1 cup white sugar like the average recipe was a sinch with the introduction of mango. To find one that’s ripe, give it a little squeeze. Ripe mangoes give a little like a ripe peach would. The stem end should also have a fruity aroma. (The color of a mango has no bearing on its ripeness.) If you can’t find ripe, sweet mangoes you could replace them with pineapple, unfiltered apple juice, fresh squeezed orange juice, or mango nectar. If you end up with a mango that’s not so sweet (or you just like your sauce on the sweeter side) you can add about 2 tablespoons of honey to balance out the tartness of the cranberries. Gobble gobble!
- 1 pint fresh cranberries (about 2 cups)
- 1 orange, zested and juiced
- 1 mango, pureed (about 1 cup)
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon ground allspice
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- ¼ cup water
- Combine all ingredients in a saucepan.
- Heat to a boil then turn down to a simmer over low heat. Cook for 15 minutes.
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