Cranberry Chutney
Adapted from my Aunt Sandee’s recipe, this compote is a staple at our Thanksgiving feast. As it simmers, it will fill your kitchen with a warm, inviting aroma.
Ingredients
Step 1:
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Raisins, golden 0.67 cup
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Raisins, dark 0.67 cup
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Frozen peeled white pearl onions, defrosted 1 bag (14 oz.)
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Butter, unsalted 4 oz
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Water, warm 1 cup
Step 2:
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Sugar 0.5 cup
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Apple cider vinegar 0.06 cup
Step 3:
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Apple cider vinegar 0.44 cup
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White wine, dry 0.75 cup
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Orange juice, fresh 0.33 cup
Step 4:
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Raisins, golden
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Raisins, dark
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Cinnamon, sticks 1 pc
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Fresh thyme, chopped 0.5 t
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Garlic, minced 3 cloves
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Salt, Kosher 1 t
Step 5:
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Cranberries, whole, fresh 2 cups
Preparation
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Step 1:
Soak the raisins in the warm water. In a large saucepan, combine onions and butter and cook on medium high heat until butter is melted. -
Step 2:
Add sugar, vinegar and cook on high heat, stirring occasionally, until the mixture turns a golden caramel color, about 10-15 minutes. -
Step 3:
Add remaining vinegar, wine and orange juice and boil for 2 minutes. -
Step 4:
Add raisins with soaking water, cinnamon stick, thyme, garlic and salt. Bring to a boil, then reduce to a simmer and cook, covered, for 1 hour. -
Step 5:
Add cranberries and simmer, uncovered, for another 30-45 minutes until thick. Remove and discard the cinnamon stick. Serve warm. -
Chef Dana’s Tips:
- Adjust the seasoning or consistency if necessary. If you have a tart batch of cranberries, you may need to add a little more sugar.Add water to make it thinner (it will thicken as it cools) or cook longer to make it thicker.
- This recipe can be made a day in advance.Reheat in a saucepan on low until warm.
- The sweet and tart flavors make this a perfect complement for turkey, but it’s also delicious with chicken or roasted pork.