Holiday Cranberry Chutney

Adapted from Molly O'Neill's New York Times recipe, this is a recipe that will impress your guests. Warm spices and a combination of fresh and dried fruits gives this chutney a depth of flavor that make it feel like a dish of it's own, rather than a simple condiment. Our favorite way to use the leftovers? Add it to a simple chicken salad for a lunch you'll want every day for a week.

Ingredients:

• 1/2 c. apple cider vinegar
• 2 1/4 c. packed light brown sugar
• 3/4 tsp. curry powder
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. mustard seeds
• 4 whole cloves
• 1 1/2 c. water
• 2 lemons, rind grated and fruit cut into sections
• 2 oranges, rind grated and fruit cut into sections
• 1 green apple, peeled and chopped
• 6 c. fresh cranberries (2 packages)
• 1/2 c. golden raisins
• 1/2 c. dried apricots, finely diced
• 1/2 c. candied ginger, finely diced
• 1/2 c. chopped walnuts
• 1 jalapeño, seeds removed and finely diced

 Method:

In a medium saucepan, combine the vinegar, sugar, spices and water. Bring to a boil, and stir for 3 minutes to let the sugar dissolve. Add in the lemons and oranges (both rind and fruit), and the apples, then reduce heat and simmer for 10 minutes.

Next, add half of the cranberries (3 cups), the dried fruit (raisins, apricots, candied ginger), the jalapeño and the walnuts. Continue to simmer for another 35 minutes.

Add the remaining cranberries and simmer for a final 15 minutes. Let cool completely before serving. Can be made up to 2 weeks in advance.

Crock Pot Cranberry Butter

This recipe comes from our dear friends at The View From Great Island, and the combination of the silky texture of this "butter" and the bright, tart flavor of the cranberries is addictive. Use it after Thanksgiving as a jam alternative on toast, or or in between layers of cinnamon scented cake. 

Ingredients:

24 oz. (2 packages)
1 c. packed brown sugar
1 cinnamon stick
1 c. apple cider

 Method:

Combine all of the ingredients in a crockpot and cook on high for 2 hours, until cranberries have softened.

Remove the cinnamon stick and purée the mixture, in two batches, in a food processor oh high for a full minute. Be careful, the mixture is hot! 

Run the puréed mixture through a mesh sieve, pushing with the back of a wooden spoon. Discard any solids left.

Pour the purée back into the crockpot and cook on high with the lid ajar for 2 hours, stirring occasionally, until thickened. 

Store in clean jars in your refrigerator for up to a month!

Cranberry Apple Relish

This sweet and tart relish is the closest thing to a classic cranberry sauce on this list, but with so much fresh flavor it's truly a star. It cannot be simpler (combine all ingredients at once and simmer!), and is the perfect side to balance all of the heavy flavors on the table at Thanksgiving. This is also an unbelievable relish to have on a cheese board, and a great addition to a baked brie. You'll be finding excuses to use it all season long.

Ingredients:

• 1 1/2 c. peeled, chopped green apples (about 2 small apples)
• 1 c. packed light brown sugar
• 1/2 cup white grape juice
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 12 oz. (1 package) fresh cranberries

 Method:

Combine All ingredients in a medium saucepan. Bring to a boil and then reduce heat to a simmer. Simmer, stirring occasionally, for 15 minutes. Let cool completely before serving.