Cranberry Chutney
Serving Size:18|Prep Time:10minutes|Cook Time:15minutes

  1. In a medium saucepan, heat olive oil over medium heat and sauté shallot until translucent.
  2. Add garlic and ginger. Sauté briefly. Add port and bring to a simmer.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce heat and simmer until cranberries pop open and mixture thickens, about 15 minutes. Mash slightly with potato masher. Cool.
Chef’s Narrative
This chunky, slightly sweet chutney has a hint of orange and spices. Perfect as a side dish or spread on a sandwich or wrap.
Recipe Substitutions
  • 2tablespoonsextra virgin olive oil
  • 4tablespoonsdiced shallotor substitute sweet onion
  • 1/2teaspoonmincedgarlic
  • 4teaspoonsmincedginger
  • 1/2cupportor substitute cranberry or pomegranate juice
  • 1cuporange juice
  • 1cupwater
  • 2cupsfresh cranberries
  • 1cupcane sugar
  • 1/2teaspoonground allspice
  • 1/2teaspoonground cinnamon
  • 1/2teaspoonkosher salt