For Thanksgiving dinner I decided to make the cranberry sauce. I was intrigued by this recipe on marthastewart.com and decided to go with it. I was a little unsure about the savory qualities of the onion, ginger, and mace but Martha has never failed me so I went with it.
I ended up using cinnamon instead of mace because I could not find it anywhere, and I omitted the currants.
|First I combined the onion, red wine, and sugar and let it simmer|
|Then threw in the cranberries, apple, mace, cinnamon, orange zest, ginger, and orange juice and cooked it until all the cranberries had split and the apples were soft|
|The result was a delectable chutney that tasted great on the thanksgiving turkey|