Two wonderful recipes to serve with Roast Turkey.
Combine the sugar, water, and orange juice in an enamel saucepan. Bring to a boil over low heat and simmer 5 minutes. Add the cranberries and cook the mixture over moderately high heat for 4-5 minutes, or until the berries have popped. Stir in the orange zest and let cool. Cover and chill.
This cranberry chutney is a wonderful alternative to traditional cranberry sauce. I like to serve both of these with Roast Turkey.
Combine all the ingredients in an enamel pan and cook over moderate heat stirring often, until the sugar dissolves competely and the chutney comes to a boil. Continue cooking until the cranberries pop. Do not over cook or stir too much as the chutney will look unattractive. Store chutney in tightly sealed jars in the refrigerator. Keeps for six months.