Cranberry Chutney - Gluten Free
This is not your traditional cranberry sauce that makes that suction noise as you release it from the restraints of its tin can. This is a perfect combination of sour and sweet with a hint of orange. The amount of sugar you add to this is up to you and if you choose, can even make it sugar-free.
Instead of that old, boring green bean casserole with crunchy onions on top, let's make something new. That was so 1950 and we're modern and exciting chefs of 2024, so let's cook to impress.
Looking into the history of the cranberry, I found out that this tart fruit is one of three that are native to North America. Cranberries grow in the wild on long-running vines in sandy bogs and marshes. When I think of cranberries, I think of the bogs in Massachusetts and the delicious recipes they are featured in. Let's not forget those NASTY HUGE SPIDERS that live in those bogs, yuck.
The Pilgrims were quick to embrace the red berry and Native Americans called them sasumuneash. American whalers and mariners used the fruit to prevent scurvy. Scurvy is a vitamin C deficiency but it's more fun to say....
" wow, you got scurvy, gross!"
"Cranberry farming has flourished on Cape Cod for 200 years, due in large part to the peninsula’s acidic peat soils, coarse sand, constant water supply, and moderately long and frost-free growing season", writes Christy Lowrance in Cranberry Harvest: A History of Cranberry Growing in Massachusetts.
We have the history of this bright berry, now I'll share with you how to make your own chutney that will impress everyone at your Thanksgiving table. Even your Mother-in-law will sing your praises after she tastes this modern cranberry chutney that's very easy to make.
Let's get cooking, you'll need:
1 Package (12 oz) fresh cranberries
2 cups of orange juice
1 package (3 oz) orange Jello (you can use sugar-free is you want)
3 tsp cornstarch
1/3 cup cold water
3 tbsp orange zest
1 cinnamon stick
Pinch of salt
Add 1 cup of the orange juice and the cranberries to a sauce pot and bring it to a boil. Add the cinnamon stick and simmer for 15 minutes. You'll hear the cranberries start to pop and make the most delightful noises. I like to close my eyes and envision our Native American ancestors dancing to the beat of a drum, while the pot of cranberries was cooking over an open fire. I'm not CRAZY, take a minute and appreciate the history that's in the food you're preparing. If you can't hear them, pour yourself another glass of wine, then you'll hear them loud and clear.
Remove from the heat and add the pinch of salt.
Zest the orange, making sure you only get the outside skin of the fruit. You can zest an orange with a microplane, grater, vegetable peeler, or knife. Make sure you only get the rind, leave behind the soft, white pith that lies underneath. The pith has a bitter, unappealing taste that will ruin your chutney.
In a measuring cup, heat the remainder of the orange juice and add the Jello. Allow it to dissolve completely before adding to the cranberries. In the same measuring cup, add 1/3 cup of cold water and cornstarch to make a slurry. Add this to the cranberries making sure the pot is off the heat. This will give your chutney a smooth and creamy pudding consistency. If you prefer more Jello-mold-type cranberry chutney, skip this step.
Remove the cinnamon stick and pour into a glass bowl and refrigerate for at least 12 hours before serving. I normally make this the day before Thanksgiving so it's ready to go. I have to triple the recipe because my daughter loves this cranberry chutney and will eat the leftovers for days after Thanksgiving. One year I put the can of cranberry sauce (didn't even take it out of the can) on the counter. You had to see the disappointment on her face, it was kinda funny but assured her it was only a joke, I had the "real stuff" in the refrigerator.
Let me take a minute to say, that I don't hate the canned cranberry sauce. We grew up on that at the holidays and I have fond memories of listening to it release itself from the can. As I got older, I was told that if you open both ends of the can, you can push it out so much easier. It's not my goal to tell you that the canned cranberry sauce should never appear on your Thanksgiving table. It's your house, your kitchen, and your family. Make what they like but try new things and see what happens. At best, they'll love it and you'll have a new tradition, at worst, you'll provide everyone with a great laugh.
When I make this recipe, I have to triple it because my family loves it so much! Enjoy this recipe and take a moment in your day to give thanks.
NOTE: Leftover cranberry chutney makes a lovely delightful! Add 3 tablespoons of cranberry chutney, 2 shots of vodka, and one shot of triple sec, and a small splash of orange juice. Add to a blender and mix. Rim a glass with lemon juice and put in sugar. Garnish with a sprig of fresh rosemary and a few fresh cranberries.