Sydny’s Cranberry Chutney

This chutney is great for Thanksgiving but it’s also good on a Turkey Burger, as an accompaniment to Roasted Chicken, as a spread for turkey or chicken sandwiches, or even mixed into cream cheese for a dip.

Yield: about 2 cups.

1 12-ounce bag cranberries (3 cups)
¼ cup orange juice
1 to 2 jalapeño or chipotle chiles, minced
½ cup light brown sugar
½ teaspoon kosher salt
Grated zest of 1 lime
Grated zest of 1 orange
¾ cup lightly toasted pecans or walnuts, coarsely chopped

1. Place the cranberries, orange juice, chiles, and brown sugar in a small saucepan and cook over medium-high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside and cool.

2. Stir in the salt, lime and orange zests, and nuts. Serve immediately, or cover and refrigerate for up to 2 weeks.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)