Cranberry black pepper chutney
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
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