For Thanksgiving: Cranberry Chutney



This is so easy, you’ll wonder why anyone ever bothered canning that jello-y crap.


The Indians and English use them much, boyling

them with Sugar for Sauce to eat with their Meat,

and it is a delicate sauce.

—John Josselyn, while visiting New England 1663



12 ounces fresh cranberries

2 tablespoons red onion,

finely chopped

2∕3 cup granulated sugar

2 teaspoons grated ginger

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 cup finely chopped pecans,

lightly toasted


In a heavy saucepan, combine the

cranberries, onion, sugar, ginger,

spices and salt. Cook over medium

heat, stirring, until cranberries

begin to pop—about 5–6 minutes.

Remove from heat and cool. Stir in

pecans. Chutney is best if made two

days ahead. Refrigerate.













































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