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Cranberry Chutney

An open jar of cranberry chutney on a cutting board next to a partially carved chicken and a sandwich being assembled.
Diana Henry

Prep 10 mins
Cook 25 mins
Total 35 mins
Sides
British

Ingredients 

  • 3/4 cup dried cranberries
  • 2/3 cup apple juice or orange juice or more as needed
  • 2 cups 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 to taste

Directions 

  • Place the dried cranberries in a saucepan and add enough apple juice or orange juice to cover the tart little roly-polies. Bring to a boil, then remove from the heat and let plump for 30 minutes.
  • Place the fresh or frozen cranberries and cold 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.
  • 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.
  • In a food processor, combine the plumped dried cranberries and their liquid, the cooled sugared cranberries and their liquid, and the onion mixture and 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.) Season with salt and pepper to taste and stir to combine. Let cool completely, transfer to jars, cover, and refrigerate for up to 2 weeks. If serving straight from the refrigerator, taste again before using and, if needed, add salt and pepper to taste. (A chill tends to mute even otherwise robust flavors, so the chutney may seem underseasoned.)