Kenya would eat an entire jar of homemade cranberry sauce on its own if given the chance — he actually tried to do it once last year when I wasn’t looking. I didn’t have to worry about him getting his share of antioxidants for a while because he basically got a month’s worth in that one sitting.
When I was growing up, my mother always used to make a cranberry dish for Thanksgiving. This is my twist on her recipe which includes bite-sized pieces of celery, apple and onions.
With grated apple to give extra texture and a whole cinnamon stick for added flavor, my little guy has had sights on this new cranberry creation from the moment I started working on it. I am happy to report that Kenya would happily eat this Cranberry Apple Chutney all on its own with relish (get it? Chutney? With relish?), but with all the turkey testing I’ve been doing recently, he’s been enjoying it the way I intended_ alongside a nice slice of turkey.
Cranberry Apple Chutney
- 1 Tbsp vegetable or canola oil
- 1 small onion, diced
- 2 Celery Stalks, diced
- 1 12 oz Bag Fresh Cranberries
- 1 Green apple, peeled and diced
- 1 Cup brown sugar
- 1 Cinnamon Stick
- Heat 1 tbsp of oil in a saucepan over medium heat and cook the onions and celery for 5 minutes or until tender.
- Add the remaining ingredients, stir, cover and simmer for 25 minutes, stirring occasionally while cooking.