Thanksgiving dinner is delicious, but it can be very, very sweet. Cornbread in the stuffing (and sometimes fruit), waldorf (or jello!) salad, sweet potatoes (maybe even with marshmallows) and of course, pie. By the time you get to cranberry sauce, palate fatigue may be an understatement.
Enter the savory answer to cranberry sauce — cranberry chutney. Still red, still beautiful, and still, frankly, sweet (it does complement poultry!) but vinegar, salt and spices give it a savory edge that is a welcome counterpoint to a sweet Thanksgiving table. Chutney is one of those underappreciated condiments — it livens up everything from hot roast turkey to cold ham to a cheese sandwich. It’s far easier to make than jam – no worry about setting, and it’s an excellent gift to have handy for the holidays (if your Thanksgiving menu is already set). This makes quite a bit — about 8 half pint jars, and can be used right away, refrigerated for a few weeks, or processed in a water bath for 10 minutes and given a shelf life.
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