Making this Homemade Cranberry Chutney is easy. Simply simmer cranberries, honey, bourbon, chopped pecans, citrus juices and zest for a unique holiday side.
Keyword chutney for turkey, easy cranberry chutney, thanksgiving chutney recipe
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Plating Pixels
3cupsfresh or frozen cranberries
1cupdried sweet cranberries
⅔cupshoneyuse agave syrup for vegan
Zest of one lemon
Zest of one orange
¼cupfresh lemon juice
¼cupfresh orange juice
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.
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.