Want to be the “G.O.A.T. guest” at the table this holiday-gathering this season? Bring the cranberry sauce!
The oft-overlooked and unsung hero of the whole shebang, a homemade cranberry chutney is key to not only the day-of feast, but also the tower of leftovers that follow (think sandwiches and late-night snacking). It is also quite possibly the simplest to prepare (all ingredients at the same time into one pot — one!) of anything on the table, and pairs perfectly with turkey, chicken, roast pork, and ham. It is also amazing on a biscuit or a cracker topped with a chunk of sharp cheddar. And the best part is that it can (and maybe should) be made a day or two ahead of time, intensifying and amplifying the flavor. So, you could throw this together the day before your holiday get-together, tuck it into the fridge, and spend the next day holiday-ing it up until it’s time for the feast.
Put it in a pretty jar and tie it with a ribbon for a festive presentation. Or, don’t even bother — it will be politely snatched from your hand, torn open, and devoured the minute you arrive.
Happy Holidays –HK
1 cup chopped Granny Smith apple (or any other firm,
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white wine vinegar
¾ cup chopped celery
¾ cup water
2 tsp. ground cinnamon
1 ½ tsp. ground ginger
¼ tsp. ground cloves
1 (12-oz.) bag fresh or frozen cranberries
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, for 30 minutes or until slightly thick, stirring occasionally.