Chestnut Cranberry Poultry Sauce

This delicious variation on a classic is a versatile addition for any occasion, from holidays to everyday fun.

Serves: 32Hands-on: 15 minutesTotal: 55 minutesDifficulty: Medium

Serves: 32


  • 2 bags (12 oz.) cranberries
  • 2 medium jalapeño or Scotch bonnet chilies
  • 1½ cups sugar
  • 1" piece gingerroot, peeled and chopped
  • ½ medium orange, peeled and chopped
  • 2 lbs. chestnuts, scored and roasted until they pop


  • Place the cranberries, chilies, and sugar in a large pot. Cover with water. Bring to a boil over high heat and then reduce heat to low. Simmer 10 minutes. Add the gingerroot and orange.
  • While the cranberries are cooking, remove shells and skins from the chestnuts. Chop the chestnuts coarsely. Add chestnuts and cook until thick and syrupy, about 30 minutes.
  • Let cool slightly, then transfer to food processor and pulse until almost smooth. Jar and store in the refrigerator for up to 3 weeks.