Cranberry Chutney Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

10 minutes
总时间

8 1/2 hours (includes chilling)

When you've got a native berry that's the foundation for a must-have sauce on every Thanksgiving dinner table across the country, you can count on lots of variations. Just check the Internet. This cranberry chutney is essentially a classic sauce, jazzed up with the more vibrant flavors of pineapple juice, pepper flakes, and clove. The good news is that while it's supermarket-friendly—not hard to find ingredients—it tastes remarkably more complex and nuanced than the short ingredient list would lead you to believe. Aim to make it several days ahead so that the flavors have time to mingle and mellow.

Ingredients

Makes 2 1/2 cups

1 (12-ounce) package fresh or frozen (don't thaw) cranberries

1 cup unsweetened pineapple juice

3/4 cup packed light brown sugar

1/2 cup golden raisins

1/2 cup apple cider vinegar

1/2 teaspoon hot red-pepper flakes

1/4 teaspoon ground cloves

1/2 teaspoon salt

Step 1
Combine all ingredients in a 2-quart heavy saucepan.
Step 2
Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
Step 3
Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
Step 4
Chill chutney, covered, at least 8 hours for flavors to develop.

Cooks' Note:

•Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.

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Reviews (8)

I had a hard time finding this recipe again after loving it last year. It's pinned now! Sooo good on day after sandwiches & amazing served with cheeses on a charcuterie board all through the Holiday season. LOVE!
- Heather
- Richmond, VA
- 11/8/2021
Wow, I've made a lot of recipes from epicurious and this one wins out on falling FLAT. It is so bad, I had to throw it out and last minute make a different cranberry recipe for the table. Per other comments I traded orange juice for pineapple and went a little easy on the cloves. Other than that I followed the recipe. I'm really curious how the other reviews could be so positive.
- annmccormack
- San Diego, CA
- 11/26/2020
This is the third Thanksgiving that I am making this recipe. It is a hit with everyone, even my toddler. You will not be sorry to choose this cranberry with a twist. You should like clove though, it's a powerful flavor.
- theper
- Gilbert, AZ
- 11/23/2019
Excellent! This will be my go to recipe anytime I need a cranberry dish
- kstocke1188
- Liverpool, NY
- 12/1/2018
i love this recipe. I sometimes substitute orange juice for the pineapple. I also reduce the apple cider vinegar just a bit and replace it with some red wine vinegar.
- mddevine
- cincinnati
- 1/6/2018
I love this recipe. I sometimes use orange juice instead of pineapple. I also reduce the apple cider vinegar just a bit and add a little red wine vinegar.
- mddevine
- Cincinnati
- 1/6/2018
Good basic recipe for those who might not be sure if they like chutney or not. I followed the recipe exactly and my husband loved it as is. (The rest of the family went for the plain cranberry sauce, which I knew they would.) I will make this again but with some minced onion, mustard seeds, and cardamom pods to give it a little more oomph. Some minced ginger and a little cilantro at the end would be really nice too.
- toe2toe
- Redding, California
- 11/26/2016
Made this for Thanksgiving dinner a day before serving. Fabulous! I followed the recipe exactly, using fresh cranberries. Was nervous about it because it smelled too vinegary while it simmered, but that level of vinegar was needed to bring just the right amount of flavor intensity. The guests raved except for the ones who like the gooey gelatinous cranberry mess from a can, but nobody listens to them anyway. Try it with confidence!
- panel5841
- Hallam, NE
- 12/24/2015