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Cranberry Chutney

The sweet and tart flavors make this a perfect complement for turkey, but it’s also delicious with chicken or roasted pork.

Cranberry Chutney – recipe

Ingredients

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Prepare Raisins and Caramelize Onions

  • Raisins, golden 10 g
  • Raisins, dark 10 g
  • Water, warm 250 ml
  • Frozen peeled white pearl onions, defrosted 1 bag (400 g)
  • Butter, unsalted 115 g
  • Sugar 100 g
  • White wine, dry 190 ml
  • Apple cider vinegar 125 ml
  • Orange juice, fresh 80 ml
  • Cinnamon, sticks 1 each
  • Fresh thyme, chopped 0.5 g
  • Salt, kosher, to taste
  • Garlic, minced 3 cloves

Finish the Chutney

  • Cranberries, whole, fresh 200 g

Preparation

  1. 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.

  2. 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.