Mary Anne here. Homemade cranberry sauce is so much better than the canned variety, (Mariel here. That’s debatable), although children under the age of 20 tend to disagree. This concoction keeps beautifully for up to a week in the refrigerator.
Back in the day, I used Red Currant preserves in this recipe, but given that a 12 oz. jar costs about $5.50, I’ve discovered that Smucker’s seedless Raspberry preserves at half the price, works just as well! You can whip this up in less than 30 minutes, but remember it needs to sit in the fridge overnight in order to gel.
Homemade Cranberry Chutney
Makes 1 quart
1 lb. fresh cranberries – $1.99
1 ¼ cups sugar – stock
1 cup Raspberry preserves – $1.19
1 cup water
1 cup chopped walnuts – stock
2 Tablespoons freshly grated orange zest (about 2 oranges) – $0.78
Grand Total Assuming Well-Stocked Pantry: $3.96
Total Per 12 Servings: $0.33
1. In a medium saucepan, combine the cranberries, sugar, preserves, and water, stirring well to combine. Bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, for 20 minutes. Skim the foam from the top. *Tip: Take a piece of cheesecloth and lightly press it into the foam. This method makes for super easy extraction. If you don’t have cheesecloth, just use a slotted spoon to skim the foam. You won’t get it all, but it won’t harm the final product.
2. After skimming the foam stir in the walnuts and orange zest, combining well. Cover with plastic wrap and refrigerate overnight.