This is obviously a good thing to have around at the holidays. It’s inspired by a mustard served at New York’s Home restaurant, a fabulously comforting place. Its selling point is that it’s both hot and sweet. It’s perfect at Christmas, when you’re making all those turkey and ham sandwiches and want cranberries with a kick. Russians eat cranberries with red meat, so don’t rule it out with cold rare roast beef, too. –Diana Henry
LC All We Want for Christmas Is... Note
We know, we know. It’s not even Thanksgiving yet. Still, we can’t help looking ahead and thinking that all we want for Christmas, after tasting this sweetly tart condiment, is jar after jar of it. That and ample leftover turkey and ham.
Cranberry Chutney Recipe
Hands-On Time: 10 minutes | Total Time: 35 minutes | Makes about 1 1/2 pints
- 3/4 cup dried cranberries
- 2/3 cup apple juice or orange juice, or more as needed
- 2 cups (8 to 10 1/2 ounces) fresh or frozen and thawed cranberries
- 1 cup cold water
- 3 tablespoons granulated sugar
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon grainy mustard, or more to taste
- Sea salt and freshly ground black pepper
- 1. Place the dried cranberries in a saucepan and add enough apple juice or orange juice to cover. Bring to a boil, then remove from the heat and let plump for 30 minutes.
- 2. Place the cranberries and water in a saucepan and bring to a boil. Reduce the heat and simmer until the cranberries have burst, 2 to 5 minutes. Add the sugar and honey and stir until dissolved. Remove from the heat and let cool slightly.
- 3. Meanwhile, heat the oil in a small skillet and sauté the onion until soft and translucent, 7 to 8 minutes. Add the vinegar and mustard and cook gently for another 5 minutes.
- 4. In a food processor, combine the plumped dried cranberries and their liquid, the cooled sugary cranberries and their liquid, and the onion mixture and season with salt and pepper to taste. Pulse to the desired consistency. (If you want it really smooth, you can then press the mixture through a strainer, but it’s also quite nice when left chunky.) Let cool completely, transfer to jars, cover, and refrigerate for up to 2 weeks.
Hungry for more? Chow down on these:
- Bartlett Pear Chutney with Dried Cherries and Ginger from Food in Jars
- Spiced Cranberry Apple Jam/Chutney from eCurry
- Pomegranate Walnut Relish from Leite's Culinaria
- Raw Cranberry Relish from Leite's Culinaria
Cranberry Chutney Recipe © 2012 Diana Henry. Photo © 2012 Laura Edwards. All rights reserved.