Cranberry Chutney
 Adapted from Joanne Biltekoff Sweet, tart and savory, cranberry chutney makes a delicious alternative to traditional cranberry sauce. Ingredients 12 ounces cranberries, fresh or frozen (if using frozen, no need to defrost before using) 1 cup golden raisins 1 tart-sweet apple, such as Honeycrisp, Fuji or Gala, peeled, cored, and finely diced ⅔ cup finely chopped yellow onion, from one small onion 1 large clove garlic, minced 1½ tablespoons grated fresh ginger, from a 2-inch knob (see note) ¾ cup (packed) light brown sugar ¼ cup honey 1½ teaspoons orange zest, from 2 oranges ⅔ cup fresh orange juice, from 2 oranges ½ cup water ¼ cup apple cider vinegar ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground coriander Generous pinch red pepper flakes Generous pinch salt 12 ounces cranberries, fresh or frozen (if using frozen, no need to defrost before using) 1 cup golden raisins 1 tart-sweet apple, such as Honeycrisp, Fuji or Gala, peeled, cored, and finely diced ⅔ cup finely chopped yellow onion, from one small onion 1 large clove garlic, minced 1½ tablespoons grated fresh ginger, from a 2-inch knob (see note) ¾ cup (packed) light brown sugar ¼ cup honey 1½ teaspoons orange zest, from 2 oranges ⅔ cup fresh orange juice, from 2 oranges ½ cup water ¼ cup apple cider vinegar ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground coriander Generous pinch red pepper flakes Generous pinch salt Instructions Mix together all of the ingredients in a heavy, medium (2 to 3-qt) pot and bring to a rapid boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 45 minutes. Remove the lid and simmer the chutney for 15 minutes more, until thickened. Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using. Mix together all of the ingredients in a heavy, medium (2 to 3-qt) pot and bring to a rapid boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 45 minutes. Remove the lid and simmer the chutney for 15 minutes more, until thickened. Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using. Nutrition Information Powered by Per serving (32 servings) Serving size: 2 tablespoons Calories: 47 Fat: 0 g Saturated fat: 0 g Carbohydrates: 12 g Sugar: 10 g Fiber: 1 g Protein: 0 mg Sodium: 7 mg Cholesterol: 0 mg Per serving (32 servings) Serving size: 2 tablespoons Calories: 47 Fat: 0 g Saturated fat: 0 g Carbohydrates: 12 g Sugar: 10 g Fiber: 1 g Protein: 0 mg Sodium: 7 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.