For Jill Warren Lucas of Raleigh, North Carolina, a Thanksgiving meal is not complete unless it includes this chutney. But don’t wait for the holiday to try it. Its tangy sweetness is delicious on a turkey sandwich, in a grilled cheese sandwich, or served alongside grilled pork chops. It’s also great drizzled over a block of cream cheese and nibbled with crackers.
1 cup brown sugar
2 cups granulated sugar
1 cup water
6 tablespoons fresh lemon juice
1/2 cup apple cider vinegar
2 teaspoons kosher salt
1 teaspoon cinnamon
1/2 teaspoon ginger
6 cups fresh cranberries
1 cup chopped celery
1 cup chopped Honeycrisp apples (or other tart, crisp variety)
1 cup golden raisins
1/2 cup chopped walnuts
Place the sugars, water, lemon juice, vinegar, salt, cinnamon, and ginger in a large stainless-steel stockpot or enamel Dutch oven. Bring to a simmer over medium heat and stir to combine. Increase the heat to medium-high and add the cranberries, celery, apples, raisins, and walnuts. Bring to a boil and stir often for about 15 minutes, or until the cranberries have popped and the mixture starts to thicken. It should still be slightly wet and loose when done.
Ladle the chutney into hot, sterilized jars, leaving 1/2 inch of headspace. Follow the instructions for boiling-water canning on page 10. Process the jars for 10 minutes.