Cranberry Chutney
The sweet and tart flavors make this a perfect complement for turkey, but it’s also delicious with chicken or roasted pork.
Vegan
Gluten free
Ingredients per serving
Prepare Raisins and Caramelize Onions
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Raisins, golden 10.0 g
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Raisins, dark 10.0 g
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Water, warm 250.0 ml
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Frozen peeled white pearl onions, defrosted 1.0 bag (400 g)
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Butter, unsalted 115.0 g
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Sugar 100.0 g
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White wine, dry 190.0 ml
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Apple cider vinegar 125.0 ml
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Orange juice, fresh 80.0 ml
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Cinnamon, sticks 1.0 each
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Fresh thyme, chopped 0.5 g
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Salt, kosher, to taste
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Garlic, minced 3.0 cloves
Finish the Chutney
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Cranberries, whole, fresh 200.0 g
Preparation
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Prepare Raisins and Caramelize Onions
- Soak the raisins in the warm water.
- In a large saucepan, combine onions and butter and cook on medium heat until butter is melted.
- Add sugar, 15 mlvinegar and cook on medium heat, stirring occasionally, until the mixture turns a golden caramel color, about 10-15 minutes.
- Add remaining vinegar, wine and orange juice and boil for 2 minutes.
- 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.
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Finish the Chutney
- Add cranberries and simmer, uncovered, for another 30-45 minutes until thick. Remove and discard the cinnamon stick. Serve warm.
- 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.
