There always seems to be a debate of some kind or another on whether homemade cranberry sauce or canned is best for your holiday table. Whether you are in the homemade camp or the canned camp, this recipe is a must-try for everyone. It's easy and packed with yummy goodness! And if you're in the canned camp, you may surprise yourself that you ever thought canned was the easiest route to your table! This sauce is a great addition to your poultry or pork when fresh cranberries are in season, but frozen cranberries can certainly be used in a pinch.
Cranberry Chambord Chutney
- 1-pound fresh cranberries
- 2 cups sugar
- 2 tart apples (such as Granny Smith), peeled, cored, and diced
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/4 teaspoon cinnamon
- zest of 1 lemon, cut into julienne strips
- zest of 1 orange, cut into julienne strips
- 1/3 cup Chambord liqueur
Cooking Instructions
1. Rinse and pick over cranberries. Discard any that are green or mushy and remove stems.
2. In a 2-quart saucepan, place cranberries, sugar, and diced apples. Cover the pot and cook over medium heat until the mixture comes to a boil. (No need to add liquid.)
3. Uncover and stir in spices. Cover and simmer for 10 minutes. Uncover and add lemon and orange zest. Cover the pot and cook for another 5 minutes or until the mixture has thickened and the berries have popped.
4. Cool for 5 minutes, then stir in the Chambord and refrigerate until serving time.
It's easy and packed with homemade, yummy goodness.