Honey Bourbon Homemade Cranberry Chutney
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 or cheeses.
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.
Can I use Frozen Cranberries?
The great thing about this recipe is that you can use either fresh or frozen cranberries. Using frozen cranberries means that you can make this chutney at any time of the year, although it’s traditionally served as a festive condiment you can enjoy it anytime. I also added dried cranberries to the chutney which gives a nice balance of sweetness.
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, spread it on sandwiches and fill them with leftovers or serve it with your cheeseboard at the end of a meal.
It’ll last sealed in the fridge for about a week also freezes well, making it easy to prepare ahead of time or store leftovers. Simply thaw in the fridge a couple days before you plan to serve.
Tips for making Homemade Cranberry Chutney
- Try adding in festive spices such as cloves or cinnamon
- You can replace honey for agave syrup to make it vegan friendly
- You can use fresh or frozen cranberries
- This cranberry chutney will store well in the fridge or freezer, make sure to seal in airtight containers.
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
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Honey Bourbon Homemade Cranberry Chutney
Ingredients
- 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
Instructions
- 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.
Notes
- Try adding in festive spices such as cloves or cinnamon
- You can replace honey for agave syrup to make it vegan friendly
- You can use fresh or frozen cranberries
- This cranberry chutney will store well in the fridge or freezer, make sure to seal in airtight containers.
Oh yum! This has me craving the holidays now and I’d seriously slather that on everything!
I love that you are sharing this now! I know it’s summer but I’m already in the cooler weather menu planning mood.
We actually love to put chutney on a cracker, meat and cheese combo. It adds an extra boost to flavor.
That’s an awesome idea Sandi! I normally just use it on meat, but gonna try cheese and crackers now.
Oh man this chutney sounds and looks SO GOOD. I’d love it for Thanksgiving!
This recipe just made my day!!! That chutney looks amazing. You photos really are wonderful. I have to try this ASAP!
Aww thanks so much Heidi! I hope you like it!