Thanksgiving with MacKenzie-Childs! Chipotle Cranberry Chutney.
[This year I’m partnering with MacKenzie-Childs to show you some of my favorite Thanksgiving recipes and I’m so excited! Check out the video and fun table setting below!]
I’ve got the cranberry chutney to turn your Thanksgiving table into a masterpiece!
Really. It’s the simplest thing but has a ridiculous amount of flavor and takes the entire plate over the top. You.will.love.it.
I’m back with the second part of my MacKenzie-Childs Thanksgiving spread and I am SO excited about this one.
Like, so so so excited. Creating these Thanksgiving flavors has been so fun and totally put me in major holiday mode. In fact, I’ve even kept my table set with the Pheasant Run line because it’s so fun and bold and festive. Currently living in my dining room constantly because of it.
To accompany the dry brined turkey (with cider glaze!) that I shared last week, I have a killer cranberry recipe for you. I used these fluted courtly check bowls which are some of my favorite for display or serving snacks all year round. The gold lustre is stunning!
Now this chipotle cranberry chutney is a bit more textured than traditional cranberry sauce – and one that has a bit of heat! You guys. The heat and the sweet is just to die for.
I threw chipotle peppers into this cranberry mix along with some adobo sauce from the can and it takes the savory taste over the top.
While it hits the spot as a Thanksgiving side, I’m actually more obsessed with it as a spread on sandwiches! All I can think of is the Friends episode with Ross’s sandwich after Thanksgiving. You won’t be able to stay away from this – it’s addictive. It’s simple and quick, coming together super fast and best of all, you could even prep it the day before.
Why yes, you could say I’m obsessed.
Chipotle Cranberry Chutney
- 1 12 ounce bag of fresh cranberries
- 1/2 cup sugar
- 1/3 cup orange juice
- 2 tablespoons adobo sauce from the can of chipotles
- 1 chipotle pepper diced
- Combine the cranberries, sugar, juice, adobo sauce and peppers in a saucepan over medium-low heat. Stir the ingredients together. Bring the mixture to a simmer and let it bubbly and simmer for about 10 minutes, just until the cranberries begin to break down and the mixture thickens. You want the chutney to stay a bit chunky and have texture!
- Remove it from the heat and let it cool to thicken even more. I love this served both hot and cold.
Let’s dive in.