I’ve been making this cranberry chutney recipe ever since Thanksgiving. I was really into all things cranberry and having chutney around to spread on top of fresh baked gluten free bread was the perfect way to satisfy my cranberry need.
I thought I’d get over it by Christmas, but here I am in February still making this cranberry chutney. I guess that’s the sign of a great recipe, so I decided to share it with you on my blog.
It’s super easy, even though it sounds fancy and complicated, and it’s been a crowd pleaser at every event where I’ve shared it.
There was apparently a long debate at a wine tasting this weekend about exactly what kind of berry was use for this chutney: Lingonberry? Marionberry? Wineberry?
I almost hated to spoil the fun and reveal that it was nothing more than the simple cranberry with which we’re all so very familiar.
I think it must be the layers of flavor — tart, sweet and savory — that is so surprising and delicious. I’d love to know what you think if you try it!
Serve with my homemade gluten free baguette and you’ll be eating this yummy chutney year round, too!
Cranberry Chutney Recipe
Ingredients
- ½ cup water
- 1/3 cup sugar
- 2 cups whole cranberries
- ¼ cup red onion, diced
- 1 tbs. olive oil
- ¼ cup pistachios, chopped (optional if nut-free)
- Balsamic reduction (optional)
Instructions
In a small saucepan, heat water and sugar until the water boils and sugar is dissolved. Add cranberries and cover, reducing heat to a simmer. Stir occasionally until most cranberries are popped and the sauce consistency is slightly chunky. If it remains watery at this point, remove the lid and continue to cook until it is more of a thin jam texture.
Sauté onions in oil until slightly browned, then stir into the cranberries. Allow the mixture to cool.
Stir in pistachios just before serving.
Slice fresh or toast baguette slices until lightly browned. Dollop chutney on each piece and drizzle with balsamic reduction sauce.
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