cranberry chutney

it's sweet, spicy, sour. next up in my unofficial series of articles about biscuit toppings and condiments - cranberry chutney.

this spiced spread is giving apple butter a run for its money, and apple butter is *perfect*…so you know this cranberry chutney is good. it is sweet, sour, a little spicy and pairs great with a fried chicken thigh on a biscuit. ask me how I know.

ingredients

• 1 medium Roma tomato diced

• 1 small Granny Smith apple peeled and diced

• 1- inch piece of fresh ginger minced

• zest and juice of 1 orange

• ¼ medium red onion finely chopped

• ½ cup sweetened dried cranberries

• 1 dried chile or 1/2 teaspoon chili flakes

• 2 cloves garlic crushed

• a handful of cilantro stems and all

• 2 whole allspice berries

• 1 cinnamon stick

• 2 tablespoon chopped almonds (optional)

• 1 tablespoon cognac (optional)

• 2 tablespoon brown or cane sugar

• 2 teaspoon kosher salt

equipment/tools you’ll need

• mixing bowl (for soaking dried cranberries)

• cutting board and knife

• medium-sized pot

• food processor or blender (for finishing the chutney)

• airtight container for storage

instructions for making cranberry chutney

1) combine all ingredients in a pot

• start by adding your chopped roma tomato, diced apple, minced fresh ginger, zest and juice of the orange, diced red onion, sweetened dried cranberries, dried chiles, allspice berries, cilantro, crushed garlic, and cinnamon stick to a medium-sized pot. if you’re feeling fancy, add in a splash of cognac. stir everything together to evenly distribute the spices and fruit.

2) cook the chutney

• place the pot over medium heat. allow the mixture to come to a simmer, stirring occasionally. this should take about 5–7 minutes. once it’s simmering, reduce the heat to low and let it cook uncovered for about 30 minutes. the chutney should thicken and the fruits should soften. stir occasionally to make sure it doesn’t stick to the bottom.

3) blend everything together

• once your chutney has cooked down and thickened, remove it from the heat. If you want a smooth, spreadable chutney, transfer the mixture into a food processor or blender. pulse until it reaches your desired consistency. If you like a chunkier texture, blend less. don’t forget to remove the cinnamon stick and any large pieces of dried chiles before blending!

4) taste and adjust

• you can adjust the flavors by adding more salt, a squeeze of lemon juice for extra tartness, or a touch more sweetness (a bit of honey or sugar, if needed). if it’s too spicy, add a bit more apple or tomato to mellow it out. if you’ve got almonds, chop them up and stir them in for some added crunch.

tips for making great cranberry chutney

• cranberry varieties: if you’re using fresh cranberries when they’re in season, make sure to cook them down well so they burst and break apart. you can also use a mix of dried and fresh cranberries for a more complex texture.

• spice level: adjust the number of dried chiles based on how spicy you like your chutney. you can always remove the seeds from the chiles if you want to tone down the heat.

• time: letting the chutney sit for a day or two after making it will help the flavors develop and meld together, making it even better. store it in the fridge and let it rest if you can resist!

how to store cranberry chutney

• store your cranberry chutney in an airtight container in the fridge for up to 2 weeks. it also makes a great gift or party favor—just pack it into pretty jars and add a cute label!

• for longer storage, you can freeze it for up to 6 months. just thaw it overnight in the fridge before using.

ways to adjust your chutney

• more sweetness: if you prefer a sweeter chutney, you can add more dried cranberries or even some maple syrup.

• switch up the fruits: try cherries and pears instead of cranberries and apples

• more tartness: add more citrus juice or a splash of vinegar for a tangier chutney. apple cider vinegar is a great option.

• texture: if you like a smoother chutney, use a blender to puree the mixture completely. for a chunkier chutney, blend just a little bit or leave it completely unblended.

• add depth with some brown liquor: the cognac adds a touch of richness, but it’s totally optional. if you don’t want to use alcohol, you can omit it or replace it with a little apple cider vinegar for some extra tang.

questions?

if any of the instructions or notes were unclear or you just have more questions in general about making chutneys, jams, sauces, etc., feel free to leave a comment below.