While our holiday is more low-key than American Thanksgiving in November, it’s also shared with whatever friends and family can be mustered for the event.
North and south the 49th parallel, a typical feast involves turkey, pumpkin in some form, and a side of cranberry sauce.
If you are not a fan of the overly sweet sauce that is so often served, try this more chutney-like version instead. It’s great with anything that needs a bit of savory zip.
For a meatless Thanksgiving option, try it with Butternut Squash Phyllo Turnovers with Roasted Garlic and Gruyere.
This recipe can be safely canned for enjoying throughout the year. Follow these steps for home canning, and you’ll have some jars on hand for any occasion.
- 1 tablespoon / 15 ml olive oil
- 1 medium onion finely chopped (about 1 cup / 250 ml)
- 2 cloves garlic finely chopped
- 1 tablespoon / 15 ml cinnamon
- 1-1/2 teaspoons / 7.5 ml ginger
- 1/2 teaspoon / 2.5 ml ground coriander optional
- 1/4 teaspoon / 1.25 ml cloves
- 1/4 teaspoon / 1.25 ml pepper
- 1 teaspoon / 5 ml salt
- 3 cups / 750 ml fresh or frozen cranberries about 1 lb / 454 g
- 1 cup / 250 ml apple cider vinegar
- 2 cups / 500 ml brown sugar
Heat a medium-sized saucepan over medium-low heat. When the pan is hot, add oil and swirl to coat the pan. Cook onions in oil for 2-3 minutes. If they start to brown, turn down the heat to low.
When onions have softened slightly, add garlic, and continue cooking for 1-2 minutes.
Add cinnamon, ginger, coriander, cloves, pepper and salt and cook for approproximately 1 minute, stirring to keep spices from burning.
Add cranberries and coat with onion mixture, then add cider vinegar.
Bring to a simmer and cook until berries have begun to pop - about 10 minutes.
Add brown sugar and simmer for 20-25 minutes.
Let cool and serve.
Store leftover sauce in the fridge for up to two weeks, or freeze.
Post updated September 21, 2016.