Description
A vibrant cranberry chutney featuring layers of spice, citrus, and sweetness—an elegant, flavorful addition to festive menus and cheese boards.
Ingredients
Units
Scale
- 1 tablespoon butter
- 1 large shallot, finely diced
- 1/2 teaspoon Diamond Kosher salt (affiliate link)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon curry powder
- Pinch grated nutmeg
- 12 oz. fresh or frozen cranberries (canned if you must)
- 1/2 cup dried cherries (or dried crans)
- 1 granny smith apple, peeled, cored and diced
- Zest of one lemon
- 1 teaspoon grated fresh ginger
- 1/4 cup apple cider vinegar
- 1/4 cup of water
Instructions
- Melt the butter in a medium heavy-bottomed saucepan or Dutch oven over medium heat. Add the shallots and a pinch of salt to the melted butter and sauté until soft and translucent, about 7-8 minutes.
- Add the brown sugar, cinnamon, curry powder, and nutmeg. Sauté for a few minutes, until the spices bloom and the sugar dissolves. Add the cranberries, cherries, diced apple, lemon zest, and grated ginger. Stir and add the apple cider vinegar and water to the fruit mixture.
- Bring the mixture to a boil, reduce the heat to medium, and simmer, stirring occasionally, until most of the berries have popped open, the fruit is tender, and the mixture has thickened, about 20 – 25 minutes.
- Let the mixture cool for a bit or chill*! Can be made 4-5 days ahead.
Notes
*This chutney is delicious hot, cold or at room temp, and perfect on a leftover turkey and cheese toastie the next day
Be sure to have some fun with this sauce, add a little chili crisp or red chili flakes. That’ll jazz it up a bit!