Cranberry Chutney: Elevating the Simplest of Meals

A smoked pork tenderloin, over brown butter sage mashed sweet potatoes, and topped with cranberry chutney.

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A homemade cranberry chutney will take a basic meal and turn it into something truly special. Its sweet and tangy flavors can be added to a simple turkey or your holiday dinner table. Like the smoked pork tenderloin that I served at a Friendsgiving.

From the burst of cranberries to the warmth of aromatic spices, my friends felt like they were dining at elegant restaurant. You'll love how something so unique and easy to prepare can elevate the simplest of meals.

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Ingredient List

• 2 cups fresh cranberries

• 1/2 cup dried craisins

• 1 tablespoon mustard seeds

• 1 tablespoon fresh ginger, grated

• 1/3 cup fresh orange juice

• 1/2 teaspoon ground cardamom

• 1/4 teaspoon ground star anise

• 1/2 cup cane sugar

• 1/4 cup vinegar (apple cider or white vinegar works well)

• 1 tablespoon water

• Pinch of salt

• 1 tablespoon vegetable oil

  
  

Preparation

Step 1: Soaking the Mustard Seeds

Start by soaking the mustard seeds in warm water for approximately 30 minutes. This step helps soften the seeds and enhances their flavor. Letting them soak makes a noticeable difference in taste.

Step 2: Preparing the Spices

In a medium saucepan, heat the oil over medium heat. Once the oil is shimmering, add the soaked mustard seeds, cardamom, and star anise. Stir gently to release their aromatic flavors. This step fills your kitchen with a warm and inviting scent!

Step 3: Adding the Fruits and Sweeteners

Next, incorporate the cranberries, craisins, sugar, orange juice, vinegar, and a pinch of salt into the saucepan. Stir well to combine all ingredients. The sweet sugar and tart cranberries create a delightful flavor blend that will excite your taste buds.

Step 4: Bringing It to a Boil

Increase the heat to medium-high and bring the mixture to a rolling boil. Once it reaches a boil, lower the heat and let it simmer gently for about six minutes. You’ll see the cranberries gradually burst, releasing their juices. This key step develops a perfect sweet-tart balance.

Step 5: Cooling and Storing

After simmering for six minutes, remove the saucepan from heat. Allow the chutney to cool slightly before transferring it into clean jars. For the best flavor, refrigerate for at least 24 hours. This resting period allows the flavors to meld beautifully, making it even more delicious when it’s time to enjoy!

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Servings: 16

Preparation: 20 minutes

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Ingredients

• 2 cups fresh cranberries

• 1/2 cup dried craisins

• 1 tablespoon mustard seeds

• 1 tablespoon fresh ginger, grated

• 1/3 cup fresh orange juice

• 1/2 teaspoon ground cardamom

• 1/4 teaspoon ground star anise

• 1/2 cup cane sugar

• 1/4 cup vinegar

• 1 tablespoon water

• Pinch of salt

• 1 tablespoon vegetable oil

Simplified Directions

1. Soak mustard seeds in warm water for 30 minutes.

2. Heat oil in a saucepan and sauté mustard seeds, cardamom, and star anise.

3. Mix in cranberries, craisins, sugar, orange juice, vinegar, and a pinch of salt.

4. Bring to a boil, then simmer for six minutes.

5. Remove from heat, cool slightly, and jar. Refrigerate for 24 hours before serving.

   
   

Ways to Use Cranberry Chutney

Cranberry chutney is an excellent way to add a burst of flavor to your meals. Picture it served alongside a golden-brown roast, on a cheese platter, or even on a turkey sandwich. This chutney can transform any basic dish into something special.

Give this recipe a try, and enjoy the fresh burst of flavors it brings to your table. Plus, it can be made ahead of time, simplifying your meal prep. Happy cooking!