Way better than a can-shaped glob.

I've never been a fan of the cranberry. Cranberry cocktail still makes me pucker. Craisins...meh. Canned cranberry sauce? Don't you dare come near me with the stuff. For the longest time I considered the cranberry to be something I could never hope to enjoy (much like grapefruit).


Then Thanksgiving 2005 came around and changed my life. I had my first taste of my cousin-in-law's mother-in-law's cranberry chutney (did you catch that?). Sweet, but still tart enough. Warm and spicy flavors. Cozy texture. Perfect with turkey and ham. Perfect on a roll. And straight off a spoon. Or fingers.


It is now the third year in a row that I have made this for both Thanksgiving and Christmas.


I've never met my cousin-in-law's mother-in-law. I have only seen her on television. You likely have too. She is the Concertmaster of the Symphony on Temple Square (i.e. the first of the first violinists). Make this over the weekend. That way when you cozy up with your family to watch "Christmas with the Mormon Tabernacle Choir" on PBS you can share in my yearly tradition of saying to the television, "Thank you, Meredith. Your cranberry chutney has changed my life."


Cranberry Chutney

2 c sugar
3 to 4 small oranges
4 c fresh cranberries
1 cup chopped, unpeeled apples
1/2 c golden raisins
1/4 to1/2 c chopped pecans
1 T vinegar
1/2 t cloves
1/2 t ginger
1/2 t cinnamon
1/4 t nutmeg
1/2 c orange juice

Using a sharp knife cut the peel off the oranges (don't leave any of the white pith).

Combine all ingredients in pan

Heat to boil, reduce heat and simmer, uncovered, until cranberries
burst.

Cool.

Makes about 8 pints. That's a lot of chutney, even for me. However, the good news is that this freezes very well. You can also make this 2-3 days in advance and keep in your refrigerator.