Our popular turkey sandwiches are famous for this bright, tangy chutney, which we make with Oregon-grown cranberries. It’s equally delicious alongside a whole bird or roasted pork. See our recipe for Classic Thanksgiving Stuffing.
Makes about 4 1/2 cups
2 teaspoons extra-virgin olive oil
2 medium red onions, peeled and finely diced (about 1 2/3 cups)
2 teaspoons finely minced garlic
1 teaspoon finely grated fresh ginger
3-4 large apples, peeled, cored and diced into ¼ inch cubes (about 4 cups)
1 ½ cups fresh or frozen cranberries
1 1/3 cups apple cider vinegar
1 ¼ cups packed dark brown sugar
½ cup dried currants
½ cup golden raisins
2 teaspoons yellow mustard seeds
1 ½ teaspoons ground allspice
1 teaspoon cayenne pepper
Warm the olive oil in large saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute longer.
Stir in the apples, cranberries, vinegar, sugar, currants, raisins, mustard seeds, allspice and cayenne. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently, until the apples and cranberries have cooked down and the sauce has thickened, about 40 minutes. Remove the saucepan from the heat and let chutney cool. Transfer to an airtight container and refrigerate.
From Grand Central Bakery