Saugatuck, Michigan


"Here's a Thanksgiving Tip. Generally your turkey is not cooked enough if it passes you the cranberry sauce."  --- Joan Rivers

Cranberry Chutney

You'll want to make this chutney spiced with fresh ginger and red pepper often during the cranberry harvest. This chutney recipe is a great alternative to cranberry sauce for your Thanksgiving feast and it pairs well with an artisanal cheese, charcuterie, smoked meats, poultry, game or simply spoonful by spoonful. It’s also a wonderful way to awaken leftovers.

Makes: 4 cups

• 1 cup fresh cranberries
• 1 cup pitted dried cherries
• 1 cup walnuts
• 1¼ cups sugar
• ¾ cup white vinegar
• ¼ cup finely chopped celery
• ¼ cup minced fresh ginger
• 3 tablespoons fresh lemon juice
• ½ teaspoon crushed dried red pepper flakes

1. Combine all the ingredients in a microwave-safe two-quart casserole and stir well.

2. Cook, uncovered, at full power for 12 minutes. Stir, making sure the sugar has dissolved, and return to the microwave. Cook another 8 minutes.

3. Allow the chutney to cool completely to room temperature. It will thicken as it cools. Then cover tightly and refrigerate. It will keep for one week in the refrigerator.

What if, today, we were grateful for everything?" --- Charlie Brown

The Inn


Wickwood Inn   |    510 Butler Street   |   Saugatuck, MI 49453
Tel 269.857.1465   |  
www.wickwoodinn.com   |    Bill and Julee Rosso Miller, Proprietors