If the jelly cranberry sauce that comes in a can (the one you slice) gives you the heebie-jeebies (yaay, I finally used that word in a post!) like it does me, you definitely want to try my homemade version, which is savory, sweet and so easy to make. November 23 is Eat a Cranberry Day, but I wanted to share this recipe before Thanksgiving. Now you have no excuse to suffer through the canned stuff. Plus, fresh cranberries are on sale everywhere.
This recipe is based loosely on a cranberry chutney I recently helped make in a cooking class I took at Revolution in Durham (I’ll be posting about that fun and wonderful adventure soon.) Executive Chef Jim Anile didn’t have recipes for anything we made that day, so I’m just taking some of his ingredients and adding some of my own. The result? Awesome!