Cranberry Chutney
You can play with the consistency of this. The longer you cook it, the thicker it will get and become more like a chutney. Cooked less, it is more like a sauce. Make sure it cools enough so it isn’t runny. It should definitely sit up on its own. This dish makes the house smell like Thanksgiving. You don’t want to serve it hot, but probably a little warmer than room temperature. I usually have it off the heat for about an hour before it is served.
Ingredients
- 12 oz bag cranberries, rinsed
- 1/2 cup honey
- 3 Tablespoons light brown sugar
- 2 cinnamon sticks
- 1 1/2 tablespoons black pepper
- 1/2 tablespoon grated nutmeg
- 1/2 cup water
Directions
- Combine all ingredients and stir over medium heat until the cranberries “pop”
- Reduce heat to low and cook for 30 minutes
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