Cranberry Chutney

Cranberry relish or cranberry chutney as it is often called is made with fresh or frozen cranberries simmered with sugar, lemon juice and zest along with warm spices and chopped dates with sautéed shallots. This savoury-sweet cranberry sauce is a delicious side for turkey dinner, spread for your cheese board or turkey sandwiches. It is easy to make and if you are looking for something slightly different than your classic cranberry sauce this is it. We find the flavours of the sauce go really well with a Mediterranean style dinner!

What is Cranberry Chutney/Relish?

Cranberry chutney is a thick, chunky, sweet-and-savory condiment made by simmering fresh or frozen cranberries with sugar, something more acidic like vinegar or lemon juice, chopped fruits (like granny smith apples or gala or pears) and or dried fruits (like golden raisins, dried cranberries or currants or in this case dates), and warm spices. Cranberry sauce is a simpler, sweeter side dish that focuses on the cranberries and often uses a sweeter acidic additions like orange juice instead of lemon juice or vinegar to foes on the fruity flavor.

What To Serve Cranberry Chutney With

• As a side for Turkey Dinner or pork roast or even roasted vegetables
• As a jam or sweet /savory preserve on your cheeseboard with crackers
• As a condiment in sandwiches like grilled cheese or turkey melt
• Over baked cheese / brie for a tasty appetizer
• Perfect with other roast meats like lamb, ham and chicken
• Great as a dipping sauce
• Put it in a jar for a great edible hostess gift
• Over yogurt / yogurt parfait or over warm oats
  
  

Cranberry Chutney Recipe Ingredients

• OLIVE OIL: We use extra virgin olive oil for sautéing the shallots in but you can use any vegetable oil.
• SHALLOTS: Shallots add a really nice mellow savoury flavour to the chutney - we sauté them until they are super tender and golden and they add a caramelized onions flavor to it. Feel free to swap out the shallot for a small yellow onion.
• CRANBERRIES: Use fresh or frozen whole cranberries. Both will work in this recipe. No need to thaw if using frozen.
• LEMONS & LEMON ZEST: The acidic part of chutney in this recipe comes from lemon juice and for more flavor we add the lemon zest too. You will need the juice of 2 lemons which is approximately ¼-⅓ cup. If you would like to substitute the lemon juice with vinegar like balsamic or apple cider vinegar you can.
• SUGAR: Granulated or brown sugar will work. It is up to what you like to use and what you have on hand.
• DATES: We love to add in chopped dried pitted dates not only for sweetness but they add a really delicious texture. You could also use dried figs or or dried apricots or other dried fruit
• SPICES: We use some warm spices in this recipe - cinnamon stick, allspice and bay leaf.
• EXTRA ADD INS: Many cranberry chutneys include chopped fresh fruit and you can do the same here. Feel free to add in a chopped apple or pear or for a spicier kick add a chopped chil or jalapeno and saute with the shallot. If you would like even more savory ingredients / flavour you could stir through some chopped herbs - like rosemary or thyme. You can even add some grated ginger for more flavor too.
  
  

How to Make Cranberry Chutney

1. Sauté Shallots: In a medium sauce pan over medium heat saute the shallots with a pinch of salt and pepper in olive oil until softened.
2. Assemble Sauce: Add all the remaining ingredients to pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring.
3. Finish Sauce: Reduce the heat to a medium and continue cooking for about 6-8 minutes, stirring occasionally. You will notice the cranberries will burst as they cook and sauce will thicken. Let cool completely at room temperature before serving. Store in the fridge covered with plastic wrap or in and airtight container.
   
   

Cranberry Chutney Storage & Freezing

• STORAGE: Homemade cranberry chutney lasts for 10 to 14 days in the refrigerator when stored properly in a covered, airtight container, making it the perfect make ahead side dish!
• FREEZING: Pour the cooled sauce into a zip-top bag, press out as much air as possible. Lay the bag flat and seal the bag tightly. Store in the freezer for 1-2 months. Thaw in the fridge overnight then serve room temperature or warm gently stove top.
  
  

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