Pears, apples, ginger, hazelnuts and spices combine to add beautiful color, texture and taste to a classic Thanksgiving cranberry side dish!

1. Cranberry
Chutney!
Fall fruit, nuts and
ginger combine to
add beautiful color,
texture, and taste to
this classic side dish.
Prep time: 45 minutes
Serves: 12-14

2. Ingredients – Prepare in Deep 6-Quart Saucepan
• 4 cups fresh cranberries (picked over and stemmed)
• 2 ½ cups sugar
• 2 Granny Smith apples (peeled/cored/diced)
• 2 Bosc pears (peeled/cored/diced)
• 1 small yellow onion (diced)
• 1 cup Golden raisins
• 1/3 cup crystallized ginger (diced)
• ½ cup toasted hazelnuts (skins removed)
• 2 sticks cinnamon
• 6 whole cloves
• 1 teaspoon salt
• 1 ¼ cup water

3. Step 1 – Prepare
Fruit and Nuts
Peel, core and finely chop
fruit, nuts, onion and
ginger

4. Step 2 – Cook Cranberries
and Dissolve Sugar
Bring water, spices, salt, sugar
and cranberries to boil over
medium heat
Stir frequently for about 10
minutes, until cranberries “start
to pop”

5. Step 3 – Add Fruit and
Cook until Thick!
Once cranberries begin to pop,
reduce heat so mixture simmers
Add rest of fruit and stir
frequently until mixture thickens
(another 10-15 minutes)
Remove from heat and stir in
hazelnuts.
Cool to room temp – remove
Cooks note: refrigerate tightly in sealed jars for
cinnamon sticks and cloves up to 3 months.

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Recipe excerpted from Diane Morgan’s “The Thanksgiving Table” http://dianemorgancooks.com/

7. Thanks