These days, cranberries are fresh and in every store and market, so it was appropriate to make something for the Holidays. I love chutney with chicken, turkey, pork and my new favorite is with cheese. This easy recipe is tart but with a little hint of heat. You can add or subtract any of the ingredients to make it suit your taste.
I choose to test my chutney recipe with a wonderful local cheese, Chèvre Camembert, from the
Goat Lady Dairy. It was an awesome match!
Cranberry Chutney3 cups fresh cranberries
1 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
1 cup brown sugar
2 tablespoons orange zest
3/4 cup fresh orange juice
1 teaspoon dried mustard
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
- Add all ingredients to a medium sauce pan. Bring to a boil.
- Reduce heat and simmer, uncovered for 30 minutes until the berries have popped and the mixture thickened.
- Chill in fridge until ready to serve.
- Can be heated or served at room temp.