Cranberry Chutney

Cranberry Chutney

This Cranberry Chutney can be made with ingredients you already have on hand. If you’re looking for a quick way to elevate roasted chicken or want a unique topping for Crostinis with goat cheese or melted brie, this chutney has you covered.

It is the perfect replacement for cranberry sauce around Thanksgiving and the holidays. It goes incredibly well with our Chicken Pâté, adding just enough acid and sweetness to cut through the richness.

This cranberry chutney is simple to prepare, coming together in about 25 minutes on the stovetop. The ease of prep and versatility are one reason to keep dried cranberries on hand. Use them as a sandwich spread, spoon them over grilled pork, or even mix them into a salad dressing for an unexpected pop of flavor. It’s a great way to work with dried cranberries, giving them new life beyond the usual trail mix or baked goods.

Main Ingredients:

Dried Cranberries: Dried cranberries allow for a concentrated, sweet flavor that fresh ones can’t match, making them chutney ready. They also are probably already sitting in your pantry.

White Wine and Balsamic Vinegar: Adds acidity to balance the sweetness of the cranberries and honey.

Honey: Provides sweetness while also giving some body to the chutney once it’s chilled.

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Cranberry Chutney

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Course: Sauces + Dressings

If you’re looking for a quick way to elevate roasted chicken or want a unique topping for Crostinis with goat cheese or melted brie, this chutney has you covered.

Yields

1.5

Cups

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 4 oz dried cranberries (about 1 cup)

• 1/4 onion, sliced

• 3/4 cup white wine

• 3 tbsp balsamic vinegar

• 1 1/2 tbsp honey

• pinch salt

Method

• Prep and Combine: Slice the onion and gather all your ingredients. Combine the dried cranberries, sliced onion, white wine, balsamic vinegar, honey, and salt in a small pot.
• Simmer Covered: Bring the mixture to a simmer over medium heat. Once simmering, cover the pot and let it cook for 10 minutes. This helps the cranberries rehydrate, and the flavors meld.
• Simmer Uncovered: After 10 minutes, uncover the pot and continue to simmer for another 10 minutes. This allows the chutney to thicken as some of the liquid evaporates. Stir occasionally to keep it from sticking.
• Cool and Store: Once it’s reduced transfer it to a bowl and let the chutney cool to room temperature. This yields about 1 1/2 cups, enough to serve 6-8 people as a condiment. Store it in an airtight container in the fridge, which will keep for up to two weeks.

Field Notes

• RELATED RECIPE: Chicken Pâté, Crostinis