This cranberry dish is sure to liven up your Thanksgiving dinner. The addition of the ginger really makes this savory side “pop”. And as both a vegan and gluten-free dish, all your guests will be happy! Plus, this can be made up to a week in advance which means one less thing to make the day of your dinner!! The below recipe yields 8 servings so make sure to adjust based on how many guests you are having.
Cranberry-Orange Ginger Chutney — modified from Cooking Light Magazine
Heat oil in a dutch oven over medium heat. Add shallots and ginger to pan. Cook for 5 minutes or until golden, stirring occasionally.
Add juice, scraping pan to loosen browned bits.
Add cranberries and remaining ingredients. Bring cranberry mixture to a boil.
Reduce heat and simmer for 15 minutes or until slightly thickened.
Cover and chill at least 2 hours.
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Kenley,
I am loving the cranberry relish. Looks so good! The orange juice and ginger sound delicious with the cranberries!
Thanks! I love ginger so much and it is such a perfect match with the cranberries and orange!
Love the ginger addition. We don’t do Thanksgiving in UK but this recipe would be great for Xmas.
It’s really flavorful! I think you’ll enjoy it during the Christmas holidays!
Mmm, this is such a unique twist! Thanks for the inspiration!
You’re quite welcome! The ginger really makes the dish!! 🙂
This sounds delicious. Thanks for the recipe going to try this one for sure.
Cynthia
You are quite welcome! Hope you enjoy it!
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