29 Recipe

Ladyfire Cranberry Chutney

I created this recipe many years ago when I was a young executive chef looking for an accompaniment other than the dull cranberry sauce from a can that everyone serves on Thanksgiving. It still gets raves every time I serve it and has become a family tradition. Served cold, it will make the best turkey sandwich you've ever tasted!

36-oz IQF (frozen) cranberries
3-white onions (diced)
4-cups mandarin oranges (canned)
4-cups cranberry sauce (canned)
2-cups sugar
3-cups maraschino cherries
1-cup walnuts (chopped)
¼-cup butter
1-tsp nutmeg
1-tsp ground cloves
3-tsp cinnamon
4-tsp lemon juice
1/4 cup red wine vinegar (or any mild vinegar)

Thaw frozen cranberries. Sauté onions in butter in a large saucepan. Turn heat to low and add the sugar, lemon juice and frozen cranberries. Add the vinegar and a little water and let simmer for 15 minutes. Add the cranberry sauce and spices mix well and let simmer for 10 more minutes. Remove from heat and stir in the cherries. Then carefully stir in the oranges and walnuts. Serve warm or cold.