My daughter, Ashley, found this chutney in Gourmet magazine’s
December 2002 issue. Like her mother, she can’t resist tinkering with
recipes; this is her adaptation. The tang of the cranberries and spicy
heat from the black pepper is a welcome counterpoint to rich holiday
meals.
Ashley makes a large batch every year to have extra for
gifts. The recipe is easily doubled, tripled or even quadrupled; just
be aware that the cooking time will be longer. It’s not meant to be
eaten on its own; rather it should be used as a condiment.
Gift
tag suggestion: This holiday chutney is great on turkey, ham, or
grilled cheese sandwiches, or served with a cheese platter. Keep
refrigerated.
- 1/3 c. finely chopped shallots, preferred, OR red onion
- 1 T. unsalted butter
- 2 c. fresh or frozen cranberries (don’t unthaw before measuring)
- 1/2 c. sugar
- 1/3 c. orange juice
- 1 T. cider vinegar
- 1 T. – 1 tsp. very coarsely ground black pepper
- 1/4 tsp. salt
Cook
shallot in butter in a large non-reactive saucepan over moderate heat,
stirring occasionally, until it’s translucent and golden, about 5
minutes. Stir in the remaining ingredients and bring to a bare simmer,
uncovered. Cook, stirring occasionally, until the cranberries have
burst and the chutney thickens, about 20 minutes. Cool to room
temperature. Makes about 1c. Keeps, covered and refrigerated, for
several weeks.
This article appears in Dec 10-16, 2009.
