The wonderful union of Western flavors and Eastern techniques, cranberry chutney is excellent for everything from decorating pastries to slow-cooking meats!
The American cranberry has a storied history in the West. Native to the northeast region of the United States (and parts of Canada), cranberries became a winter marvel for their unusually long post-harvest lifespan thanks to a naturally occurring preservative, benzoic acid. Because of the stability of the berries, cranberries were used by explorers (like Lewis and Clark) and Indigenous hunters alike for food sources that wouldn’t spoil and kept through the harsher cold months. Preserves made of cranberries only extended the shelf life of cranberries further and their distinct flavor has landed them a steadfast position at dinner tables across North America during the holidays.
So, when you hear “chutney”, you are probably imagining traditionally Indian and Pakistani flavors – not an American Thanksgiving staple. However, a chutney is simply a spread, relish, or sauce and, while it is often made with savory flavors like tomato and peanut, it can also be made with refreshing flavors like crisp cucumber and fragrant mint. The rules surrounding chutney are so broad that Anglo-Indian cuisine (that is, Indian food that was fashioned during British occupation) has even gone so far as to make chutneys out of tart fruits like apples.
So if chutney can be made with sharp-tasting fruits, why not make one with the preservative power of cranberries? Twelve ounces of cranberries (with the help of flavors like apple, cinnamon, and orange) come together to make a decadently sweet, yet tantalizingly tart chutney that can be served in a variety of ways and lasts up to two weeks in the fridge without any added preservatives!
Spread Thin – More Than Just A Cranberry Sauce
Cranberry sauce has a reputation that seems to keep it locked into the holidays, given the grace of a spread exclusively used to accent the flavors of the season like roasted turkey and stuffing. While cranberry chutney serves this role perfectly well, it’s plenty useful for far more than simply decorating the Thanksgiving table. Since it has a shelf life of approximately 14 days refrigerated, you have plenty of time to try cranberry chutney in a variety of different ways.
Charcuterie – Cranberry chutney makes an excellent pairing for a wide selection of cheeses. Next time you’re preparing charcuteries, make sure you have tart cranberry chutney on the same cheese board as fruit-friendly Baked Brie with Buttered Almonds and cream cheese.
Salad Dressing – Cranberries have a storied history of surviving the winter, but that doesn’t mean they don’t perfectly accentuate summer salads, too! A cranberry chutney makes an excellent topping to an Arugula Caprese Salad.
Pastry – Delicious and sweet pastries often need something to round out the decadence of cheeses and sugar. While some recipes will call for a sharp fruit sauce or jam to fill or top a pastry with, why not stuff yours with cranberry chutney for a delicious, sharp contrast?
Crock-Pot Sauce – Who doesn’t love a deep, savory bite of meat? Some of the best ways to really bring out the depth of flavor in your Slow Cooker Roast Turkey is by accentuating that dense umami with some juxtaposing flavor, like a delicious cranberry chutney!
Fruit Parfait – A dollop of yogurt, some crunchy nuts, and a spoonful of cranberry chutney come together to make a delicious Yogurt Parfait! The sweetness and tartness of the cranberry chutney and the creaminess of the yogurt is a match made in heaven.
How to Make Ahead and Store?
Cranberry chutney is about as easy as boil and jar. Because of its natural preservatives, it stores in the fridge for up to 2 weeks (if it’ll even last that long without being totally spent on dozens of delicious recipes!). Just ensure that your chutney is stored in airtight containers before refrigerating. If you want your chutney to last for longer, you can use canning jars and boiling water to create a vacuum seal that’ll preserve your chutney for up to a year until opened.
Serving Suggestions
Cranberry chutney (despite being the unlikely union between North American fruits and Indian sauce) tastes fantastic with a wide variety of dishes ranging from seasonal classics like Herb-Roasted Turkey and holiday ham to accenting delicious Pork Short Ribs and being plated next to Make-Ahead Mashed Potatoes. Whether it’s a simple night in with Rotisserie Chicken or a fanciful date with a full Fall-Themed Cheese Spread, cranberry chutney is a little sweet, a little tart, and a lot handy!
Cranberry Chutney
Ingredients
- 12 ounces cranberries fresh or frozen
- 1 large apple such as Granny Smith, peeled, cored, and finely diced
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 orange zested and juiced
Instructions
- In a medium saucepan, combine cranberries, diced apple, sugar, water, apple cider vinegar, cinnamon, ginger, and cloves.
- Bring the mixture to a boil over medium-high heat, then reduce heat to a simmer.
- Add the zest and juice of one orange to the saucepan and stir well.
- Continue to simmer the mixture, stirring occasionally, until the cranberries burst and the chutney thickens, about 20-25 minutes.
- Remove from heat and let the chutney cool before transferring it to a serving dish or storage container.
Leave a Comment