Making this Homemade Cranberry Chutney is quick and easy. Simply simmer cranberries, honey, bourbon, chopped pecans, citrus juices and zest for a unique holiday side to pair with meat.
Summer is just flying by around here and I’ve barely noticed it. Maybe it’s the busy schedule, uncharacteristically cool Bay Area weather and the excitement of our upcoming trip to Russia for travel and food inspiration. On top of that, it’s August and I’m already seeing Halloween decorations in stores. I’m planning ahead as well and sharing this Honey Bourbon Homemade Cranberry Chutney.
Typically I share holiday recipes much closer to the actual holiday they’re for, but being early never hurt. My mom always makes a chutney for Thanksgiving and Christmas, it’s kinda her thing. I wanted to create one as well with a few of my favorite flavors, including cranberry, honey, and of course, bourbon.
How is chutney different than jam?
Chutney is a condiment that most often pairs with meat. It typically includes fruits or vegetables, spices, sugar or other sweeteners, and/or tangy flavors. It’s similar to jam, but jams commonly use fruits, not vegetables, and are exclusively sweet.
Chutneys often consist of a combination of more flavor profiles. This Honey Bourbon Homemade Cranberry Chutney uses fruit, while citrus juice and zest adds a bit of tang and balances out the sweetness. Toasted pecans add a bit of savory flavor and texture.
How do I use cranberry chutney and what does it pair with?
This Homemade Cranberry Chutney works well with pretty much any meat, especially turkey, chicken, ham and various cuts of pork. Serve it as a side for guests to top meat during your holiday dinner. It’ll last sealed in fridge for about a week also freezes well, making it easy to prepare ahead of time or store leftovers. Simply thaw in fridge a couple days before you plan to serve.
More recipes with homemade sauce you may like:
- Greek Turkey Meatballs with Cucumber Mint Sauce
- Garlic Herbed Pork Loin with Mushroom Wine Sauce
- Orange Herb Chicken Kabobs with Blueberry Balsamic Sauce
Honey Bourbon Homemade Cranberry Chutney
Making this Homemade Cranberry Chutney is easy. Simply simmer cranberries, honey, bourbon, chopped pecans, citrus juices and zest for a unique holiday side.
- 3 cups fresh or frozen cranberries
- 1 cup dried sweet cranberries
- ⅔ cups honey use agave syrup for vegan
- 4 ounces bourbon
- Zest of one lemon
- Zest of one orange
- ¼ cup fresh lemon juice
- ¼ cup fresh orange juice
- 1 pinch salt
- ½ cup pecans chopped
In a medium saucepan stir together all ingredients except pecans over medium heat. Bring to a boil then reduce to medium-low. Simmer 30 minutes, uncovered, stirring occasionally. Consistency should be very thick like a jam.
Remove from heat and let sit for 20-30 minutes to cool slightly. Use a masher to carefully mash any whole cranberries left in mixture. Set aside.
Toast pecans in a pan or broil in oven just until lightly browned and fragrant, stirring often. Fold into cranberry chutney mixture. Serve with desired meat or side. To serve later: cool to room temp, then store in sealed container in fridge up to a week or freeze for longer storage.
If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels.
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