Ingredients:
- 1 lb. fresh cranberries
- 1 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 2 cups fresh orange juice
- 1 cup apple cider
- 1 cinnamon stick
- 6 fresh mint leaves
Directions:
Sort the cranberries, discarding any soft ones.
In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 1 hour.
Let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick. Transfer the chutney to a sauceboat or serving bowl and serve. Makes about 2 1/2 cups.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Swifty from
I’ve been making this sauce for 10 years!
It gets rave reviews at Thanksgiving and Christmas and is literally asked for by family and friends. It’s the best cranberry sauce ever. I don’t know why they call this “chutney” because when you search for ‘cranberry sauce’, this doesn’t come up and people are missing out!
Date published: 2023-11-23
Rated 5 out of
5
by
Leila J from
Greatest Cranberry Sauce Recipe Full Stop
I have been making this for Thanksgiving for over twenty years, when I came across it in a Williams Sonoma menu booklet. It is complex, unique and elevated and is always a hit to newbies. I use organic cranberries and add a few extra mint leaves. We like it more tangy than sweet by reducing the sugar, which some years means we don't add the brown sugar. I double the recipe and we have it all season long as a spread on toast and rolls. Make it. It will become a family staple!
Date published: 2021-01-27
Rated 5 out of
5
by
Ashley from
Family Favorite
This is my 3rd year making this sauce and it is the easiest and most delicious of all time!
Date published: 2017-11-21
Rated 5 out of
5
by
Pamskitchen from
An Annual Favorite
I have made this recipe for the last 3-4 Thanksgivings.. everyone loves it and some say its the best cranberry sauce they have ever had.
Date published: 2014-11-16
Rated 5 out of
5
by
FoodandWineGal from
Perfect for any Poultry
I made this to serve for Thanksgiving dinner along with the Rhubarb chutney featured in the WS Game Hen recipe. The ingredients in each of the two recipes were different which resulted in two distinctly wonderful tasting condiments for the turkey and sandwiches the next day. These two dishes were a real crowd pleaser.
Date published: 2012-11-26
Rated 5 out of
5
by
crazycookie from
Trumps all other gravy!!!
I tried this recipie last year and loved it! I am making itagain this year even though my old timer dad insists on eating the terrible gravy that he likes, I have caught him eating this cranberry goodness right out of the pan. This sweet cranberry chutney filled with autumn spices completes any Thanksgiving meal.
Date published: 2012-11-04