Cranberry Chutney elevates cranberries to star status with a bit of chopped apple as well as celery, onion and walnuts to give it a subtle crunch.
This holiday season at my house, a star was born and that star is Mrs. Levinson’s Cranberry Chutney.
I have long admired this recipe that my mother-in-law Mary Lou serves during the holidays. Not your ordinary cranberry sauce, this dish elevates cranberries to star status with a bit of chopped apple as well as some celery, onion and walnuts which give it a subtle crunch that I find kind of irresistible. Plus, if the awesome aroma of the cranberry-cinnamon-ginger-clove combo simmering on the stove doesn’t put you in a festive mood I don’t know what will!
When I made this dish for the first time at Thanksgiving, it turned out so great that I can’t wait to make it again for Christmas and probably for every holiday season hereafter. Also, once I learned of the recipe’s sweet origins, I love it even more.
Where does the recipe come from?
Mary Lou started making “Mrs. Levinson’s Cranberry Chutney” about 20 years ago when she got the recipe while working at Children’s Minnesota. She said it came from one of the doctors, Dr. Richard Levinson, who often raved about his mother’s cranberries that she made for his family every Thanksgiving.
Lucky for Mary Lou (and us), her friend Marena who was a fellow nurse had the opportunity to go to Dr. Levinson’s for Thanksgiving one year. His mother Ruth was there and brought the coveted cranberry dish. Shortly after, Marena got the recipe and shared it with Mary Lou and now we have enjoyed this dish at our own family’s holiday dinners ever since.
Who is Mrs. Levinson?
I recently caught up with Dr. Levinson, who is now retired, to learn more about his late mother, Ruth Levinson, and her famous cranberry chutney.
Dr. Levinson told me his mother loved cooking and often spent her spare time reading cookbooks. She also had a very creative spirit and was a talented sculptor and knitter in addition to being a wonderful cook.
“She was very knowledgeable about cooking and could put things together that just worked,” said Dr. Levinson who added that Ruth was largely self-taught. Her own mother was a fabulous cook but didn’t record her recipes so Ruth started to read cookbooks, modify recipes and make them her own.
He said, “some people are great cooks, some are better at baking but my mother was good at both.”
Ruth also loved to entertain, and Dr. Levinson remembers how his mother had a knack for making memorable meals for her guests. At the same time, she’d make everything look effortless, often making many of the dishes in advance.
That’s one of the things I love best about this cranberry chutney—it’s definitely a dish you can make ahead. Just pull it out when you are ready to host your gathering and let this saucy star steal the show.
Thanks to the Levinson family for sharing this cherished family recipe!
