Sauce”. I like to experiment with different sauces and chutneys to accompany the big turkey on the day. This year, I made the chutney variation a little earlier than usual, while I still had time. So here you go: Cranberry Black Currant Apple and Ginger Chutney. It’s very hearty and a little different than your standard “out of the can” or “recipe on the back of the cranberry bag” but I think that it is really lovely.
Ingredients
1 1/2 cups sugar
3/4 cup apple cider
2 tablespoons apple cider vinegar apple cider vinegar
3 cups fresh cranberries (1 12 oz package)
1 1/2 cups black currants, fresh or frozen
1 granny smith apple, peeled, cored and diced
1/4 cup ginger syrup
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Combine sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add cranberries, black currants, apple, ginger syrup, spices and salt. Bring to boil. Reduce heat to low and simmer until chutney thickens, stirring occasionally, about 20 minutes. Serve cooled. Can be refrigerated for up to 4-5 weeks.
