Homemade Cranberry Chutney


It’s that time of year again.  You’re worried about roasting the perfect turkey and making gravy without lumps.  With all the fuss over the bird, it’s easy to overlook one of the more colorful and delicious side dishes of the Thanksgiving holiday: cranberry sauce.

Not only can this recipe be made ahead, but it is also quick and easy.  Don’t believe me?  Check out my demonstration on how to make cranberry chutney on Charlotte Today by clicking here.  Although be forewarned…with a recipe this easy there is no excuse to use cranberry sauce from a can this year.

Homemade Cranberry Chutney – Printer Friendly Recipe
Makes 3 cups

2 tablespoons vegetable oil
3 shallots, chopped
3 cups (12 ounces) fresh cranberries
Zest and juice from 2 oranges
1/4 cup apple cider vinegar
1 cup granulated sugar

In a small saucepan, heat the vegetable oil over medium heat until hot.  Add the shallots and cook until soft, stirring often.  Add the cranberries, the zest and juice from two oranges, the cider vinegar, and the granulated sugar and stir to combine.  Continue to heat the mixture until the mixture begins to boil and the cranberries start to pop.  Cook for 10 minutes, stirring occasionally.

Remove from the heat and let cool before serving.

9 comments

  1. I was planning on doing the usual Barefoot Contessa recipe that uses cranberries, apple, raisins and walnuts, but I think I will use your recipe instead. (Plus, you use less sugar!) Then you’ll be represented at the Thanksgiving table with the Palermo clan and the Duponts.

    Happy Thanksgiving!
    Tricia

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  2. Tricia,

    I hope this recipe stands up to your usual Contessa recipe. She is certainly a tough act to follow, but I think for simplicity and good fresh flavor this recipe hits the mark.

    Happy Thanksgiving!
    Nikki

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  3. Wow this looks great! You are becoming a regular on Charlotte Today. I have been cooking with cranberries all month and haven’t tried a chutney yet. This will be on my agenda this week. I think I will try this with Bone Suckin’ Hot/Sweet Mustard, it might give it a kick! I can’t wait to see what you come up with next. Love this recipe. Thanks Nikki.

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  4. This looks amazing. I think I will film myself making it and send it to you. ha. Actually I am going to make it for our work pot luck on Tuesday. Can’t wait. P.S. zest is a cool word.

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  5. This is rediculous. I have been eating that canned cranberry for years. You know the stuff that you dump onto a plate and looks like the Lincoln Tunnel. My Basset Hound always gets excited when I break it out because he thinks its dog food. What a rip-off! If I’d known it took 5 minutes to make I would have been making this stuff years ago. Sorry Sparky, no canned cranberry this year…

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  6. I copied this recipe to make for Thanksgiving then read the replies. Tricia is making it for us! Happy Thanksgiving to all.
    Love,
    Luchi

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  7. Julie,

    Please let me know how it turns out with Bone Suckin’ Hot/Sweet Mustard – I’m intrigued. Hope all is well and happy Thanksgiving!

    Like

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