This Spiked Cranberry Chutney is one of those tried and true favorites that we eat every Thanksgiving when we are up in Alabama celebrating the holidays with Aunt Laney.
We go up there every other year for the Iron Bowl (Auburn/Alabama game) when Auburn plays at home. That’s how Thanksgiving is done in the South… like it or not, it all revolves around football.
When the turkey is cut and we are all gathered (usually about 50 of us) around the table to dig in, I pile my plate high with ALL.THE.CRANBERRIES. Little did I know that I was getting tipsy in the process…just kidding! But really, I had no idea her fresh cranberry sauce recipe called for rum until I called aunt Laney asking how to make it to recreate this one for you today. You may be thinking, this woman knows how to party, right? Well, surely she does.
If you’re like me and don’t drink much (if any), you may be tempted to omit it from the recipe, but I must say… you cannot taste the alcohol but that it acts as a preservative for the cranberry chutney and creates a wonderful sauce to drizzle over that turkey and dressing and just about everything!