Fall 2005 Creamy Turkey Soup with Parsley Dumplings Cranberry-Orange Chutney Farmhouse Pot Pie Easy Baking Mix Homemade Pie Dough Chopped "Cobb" Salad with Blue Cheese Dressing Main Recipe Index

Makes about 3 Cups

Serve this sweet-and-savory chutney as a zesty alternative to the tried-and-true cranberry sauce at your holiday meals. Be sure to make plenty for turkey or ham sandwiches!

2 large navel oranges
1 (12-ounce) bag fresh or frozen cranberries
1 1/2 cups granulated sugar
1/2 cup finely chopped onion
1/2 cup chopped crystallized ginger
1 teaspoon yellow mustard seeds or ground mustard
1 (3-inch) cinnamon stick
1/2 teaspoon crushed hot red pepper
1 garlic clove, minced
3 tablespoons orange liqueur, preferably GranGala

1. Grate the zest from the oranges and set aside. Using a sharp knife, cut off and discard the thick white pith. Using a serrated knife, carefully cut between the membranes to release the orange sections. Set the orange sections aside.
2. In a medium, heavy-bottomed saucepan, combine the cranberries, sugar, 1 cup water, onion, ginger, mustard seeds, cinnamon stick, red pepper, garlic and orange zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Remove from the heat and stir in the orange sections and GranGala. Cool completely. (The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated.) Serve chilled or at room temperature.