This sauce has a great balance between sweet and sour, and goes very well with the roasted turkey. The recipe below is already scaled down from the original one to supply a reasonable amount to 10 people. Trust me, with the quantity in the original recipe, you could invite the whole neighborhood.
Cranberry, Ginger and Orange Chutney
(adapted from Food and Wine)
1/2 lb fresh cranberries
4 tbs water
1/2 tbs balsamic vinegar
3 tbs sugar
3 tbs light brown sugar
1 tbs minced fresh ginger
Salt and freshly ground pepper to taste
- Peel and section 1 orange (see instruction here). We only need 1/2 orange, so save the rest for something else, or eat it (good for your health 😉
- Squeeze the juice from the membranes into a bowl, take 1 tbs of juice.
- Cut the orange sections into 1-inch pieces.
- In a large saucepan, combine the cranberries and water with 1 tbs of orange juice from the bowl and bring to a simmer over moderate heat.
- Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes.
- Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes.
- Let cool slightly, then season with salt and pepper.
- Serve warm or at room temperature.