As we get closer to Thanksgiving, I usually find myself wanted to make a variation on the “cranberry sauce” theme, and this is the 5th variation of a “sauce”, “preserve” or”chutney” that I have made. It’s not really like “the stuff from the can” but is very fresh, very flavorful and is a great combo of cranberries, apples and rhubarb. Yes, rhubarb. It’s nearly impossible to find right now and definitely not “in season” but I had stashed some in my freezer, for occasions just like this. It’s got a little bit of a kick with hot pepper flakes and a little bit of warmth from just a smidge of clove. Quite nice, actually. Will keep in the fridge probably through Christmas.
Ingredients
1 1/2 cups sugar
3/4 cup apple cider
2 tablespoons apple cider vinegar
4 cups cranberries, fresh or frozen
2 cups honey crisp apples, cored and diced
2 cups rhubarb, cored and diced, fresh or frozen
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons apple cider vinegar
Directions
Combine sugar and cider in heavy large saucepan over medium-high heat until sugar dissolves. Add cranberries, apples and rhubarb, spices and salt. Bring to boil. Reduce heat to low and simmer until chutney thickens, stirring occasionally, about 20 minutes. Remove from heat and add the apple cider vinegar. Serve cooled. Can be refrigerated for up to 4-5 weeks.
