Indian-Inspired Cranberry Chutney for Thanksgiving
This cranberry chutney recipe offers a bold, Indian-inspired twist on traditional cranberry sauce for Thanksgiving. It combines sweet, tart, and warm flavors with spices like garam masala and cinnamon. Perfect for adding a unique touch to your holiday table, and it's easy to prepare ahead of time.
- 1 12 oz. bag fresh cranberries
- 1 inch ginger peeled and grated
- ½ cup apple cider vinegar
- 1 cup brown sugar
- ¼ teaspoon black ground pepper
- 4-5 whole cloves
- 1 cinnamon stick
- 1 teaspoon salt
- ½ orange peeled and diced
- 1 inch orange rind grated
- ½ lemon juiced
- 1 teaspoon garam masala
- ¼ cup raisins
Combine cranberries, ginger, vinegar, sugar, pepper, cloves, and cinnamon in a pot. Simmer for 10 minutes on low heat.
Add the remaining ingredients and simmer for another 2-3 minutes until the mixture slightly thickens, stirring to avoid burning.
Turn off the heat, cover, and let stand for 5-10 minutes. Cool completely before refrigerating.
- Store in an airtight container in the refrigerator for up to a week for best flavor.