Cranberry Chutney
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I recently visited a cranberry bog in Plymouth, Massachusetts, and it changed how I think about the berry. Cranberries destined for the fresh fruit aisle are harvested dry, by hand or machine, straight off the bushes. The ones that become juice, dried cranberries, and canned sauce are harvested by flooding the bog so the berries float to the top. They also happen to be packed with pectin, a natural gelling agent, which is why they break down so beautifully into sauces and chutneys.
This cranberry chutney takes full advantage of that. Cranberries are cooked with diced apples and figs, and infused with Chinese five spice for a sweet, savory, and slightly spiced condiment with plenty of texture. It’s a more interesting alternative to classic cranberry sauce for your Thanksgiving table, which is simply simmered with sugar. A chutney, which has Indian origins, adds vinegar and aromatics for a tangier, chunkier result with a sweet-sour-spicy balance. It’s the one to make if you want something different next to your sausage stuffing with kale and fennel, garlic mashed potatoes and homestyle green bean casserole.
Why You’ll Love This Cranberry Chutney
- Make-ahead friendly. It can be made a few days ahead, which frees up stove space and time on Thanksgiving. The flavors also deepen as it sits.
- More than a Thanksgiving side. Spoon it over brie, add it to a cheese board, or layer it on a turkey sandwich with leftovers.
Key Ingredients in This Recipe
- Cranberries – Fresh cranberries are in season from mid-September to mid-November. If you can’t find them, use frozen cranberries straight from the freezer.
- Shallot – Sautéing diced shallot adds a savory base.
- Sugar – I use a combination of both granulated sugar and brown sugar to balance the flavor profiles.
- Apple cider vinegar – While cranberries are already tart, the apple cider vinegar balances the sweetness for a well-rounded chutney.
- Apple – Diced apples add a balanced tart flavor and texture. I use Granny Smith, but you can easily swap for another favorite variety based on availability.
- Fig – Dried figs have a concentrated flavor and concentrated sweetness. They add a great texture.
- Chinese five spice powder – Five spice powder is a warming spice blend made with cinnamon, star anise, fennel seeds, Sichuan peppercorns and cloves.
A full ingredient list with exact amounts can be found in the recipe card below.
What to Serve with Cranberry Chutney
Cranberry chutney is a natural fit for the Thanksgiving table, next to turkey, stuffing, and mashed potatoes. For the full menu, see my Thanksgiving recipe roundup.
Pro tip
Cranberry chutney can be made a few days ahead, which frees up stove space on Thanksgiving. Check my Thanksgiving make-ahead recipes for more dishes you can prep early.
How to Make Cranberry Chutney (Step-by-Step)
Heat a medium sauce pot over medium heat, add the oil and heat through. Add the shallot and sauté, stirring occasionally until soft and translucent, about 5 minutes.
Add the cranberries, sugar, brown sugar, apple cider vinegar, apple, figs, lemon zest and juice and Chinese five spice with ½ cup (118g) of water.
Bring to a simmer then lower heat to medium-low until the cranberries burst and the texture turns jammy, about 12 minutes. Season with salt and pepper.
Remove from heat and let cool slightly, then serve.
How to Store Cranberry Chutney
- Refrigerator: Let the chutney cool completely then store in an airtight container for up to 1 week.
- Freezer: Freeze in a freezer-safe container or bag, leaving a little room at the top for expansion, for up to 3 months. Let it thaw overnight in the refrigerator and stir before serving. The texture may loosen slightly, which is normal.
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Cranberry Chutney
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Ingredients:
- 2 tablespoons vegetable oil
- 1 medium shallot diced
- 1 12-ounce bag cranberries
- ½ cup granulated sugar
- ½ cup Brown sugar
- ½ cup Apple cider vinegar
- 1 large granny smith apple peeled and diced
- 5 dried figs chopped
- 1 lemon zested and 2 tablespoons juice
- 1 teaspoon Chinese five spice powder
- Kosher salt as needed
- Black pepper as needed
Instructions:
- Heat a medium sauce pot over medium heat, add the oil and heat through. Add the shallot and sauté, stirring occasionally until soft and translucent, about 5 minutes.
- Add the cranberries, sugar, brown sugar, apple cider vinegar, apple, figs, lemon zest and juice and Chinese five spice with ½ cup (118g) of water.
- Bring to a simmer then lower heat to medium-low until the cranberries burst and the texture turns jammy, about 12 minutes. Season with salt and pepper.
- Remove from heat and let cool slightly, then serve.
Notes:
Nutrition:
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