Cranberry Chutney beside the Main Plate

Set out cranberries or 1 12oz bag; fresh or frozen, raisins I like to use half red and half golden, and white granulated sugar before you start Cranberry Chutney beside the Main Plate. The batch is written for 16 people.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 ½ cups cranberries or 1 12oz bag; fresh or frozen
• ¾ cup raisins I like to use half red and half golden
• 1 ⅓ cup white granulated sugar
• 1 tablespoon cinnamon
• 1 ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• 6 oz water
• 1 teaspoon brandy optional – or you could use more…I’ve used up to 2 ½ teaspoons
• ½ cup celery finely diced
• ½ cup onion finely diced
• ¾ cup apple peeled and cored, finely diced

How the cooking goes

Prepare the Ingredients

1. Gather and measure all of the ingredients for the chutney.
2. Finely dice the celery and onion.
3. Peel, core, and finely dice the apple.

Cook the Cranberry Chutney

1. Blend cranberries, raisins, sugar, cinnamon, ginger, cloves, allspice and water in a large saucepan.
2. Warm it until it boils on a lively flame, lower the heat and simmer until the cranberries pop.
3. Mix in celery, onion, apple and brandy. Simmer for at least 15 minutes and up to several hours. This allows the celery, onion, and apple to integrate into the mixture and for it to slightly thicken.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Rosemary Lemon Roasted Cauliflower for the Sharing Bowl and Sweet Potato Casserole with Pecans beside the Main Plate.