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Cranberry Chutney Recipe

With Thanksgiving rapidly approaching, I wanted to share with you my most treasured recipe for Cranberry Chutney.
This little gem makes an amazing gift, as it can be refrigerated for up to 3 months in a tightly sealed jar. It's a side dish that takes notice and is amazing on leftover turkey with a piece of brie. You can serve it on cream cheese with crackers but it begs to be eaten on a garlic crostini with fresh goat cheese.

No matter what you do with it, you will be asked time and time again for the recipe!
cranbery chutney

4c fresh or frozen cranberries, you can find them in the produce section this time of year

2 ½c sugar

6 whole cloves

2 cinnamon sticks

1t salt

2 granny smith apples, diced

2 firm bosc or anjou pears, diced

1 small yellow onion, diced

1c raisins

1/3c crystallized ginger

In a deep saucepan, combine cranberries, sugar, cloves, cinnamon and salt. Add water to cover.

Boil, stirring frequently, dissolving the sugar.

Cook until the cranberries pop, usually 10-12 minutes.

Adjust heat to a simmer and add your remaining ingredients.

Remove from heat and allow to cool to room temperature. I usually pour it onto a sheet pan to increase the surface area for faster cooling.

You'll want to remove the cinnamon sticks and cloves before jarring or service.

Chef Jennifer