Elevate Your Holiday Feast with Cranberry Chutney
Serve fruity cranberry chutney at this year’s holiday table. Its sweet, tart, and savory elements balance the rich flavors of your holiday dishes. The deep, jewel-colored chutney complements roasted turkey, ham, goose and savory stuffings. It pairs well with buttery mashed potatoes, candied sweet potatoes and rich casseroles.
Since we moved to Florida, we have spent the Thanksgiving holiday weekend at our son’s house in South Florida. It’s the one holiday we regularly spend together. Like many families, our celebration focuses on lots of great food. We share it with a large crowd of 20 or more friends and family members.
With such a large group, guests contribute to the meal. They bring their favorite appetizer, side dish, or dessert. The food is laid out buffet style and everyone chooses what they want. As the dinner progresses, guests go back to try something they didn’t have room for on their plates. If you can’t fill your plate from the delicious variety of foods, then you are a very picky eater.
My contribution varies from year to year. However, one that has made repeat appearances has been different versions of cranberry chutney. These offer a bright, savory twist on traditional cranberry sauce.
Like most of you, I grew up having the smooth store bought cranberry sauce. My mother served it in slices on a platter with stuffed celery, olives, and pickles. I still enjoy the traditional cranberry sauce when fresh cranberries aren’t in season. However, once I made my first cranberry chutney, it was hard to go back.
You might be wondering what the difference is between the two. Cranberry sauce is typically made with only cranberries, sugar or corn syrup, and water or juice.
Chutney, on the other hand, is similar to a whole berry cranberry sauce. However, it has a wide variety of other ingredients such as vinegar, onions, fruits like apples, raisins, and figs. It also has a broad range of spices. This results in a more flavorful condiment with both sweet and savory notes.
These tangy, sweet cranberry chutneys are undoubtedly the ultimate condiments during the holiday season. They add much needed color to the classic holiday spread. Best of all, this gorgeous condiment requires just a single saucepan and less than 30 minutes to simmer. That is all it takes to make this flavor-packed sauce. It can be made ahead and even frozen.
Two of my favorite cranberry chutneys are Pineapple Cranberry, and a Spiced Cranberry Chutney. Click on the links, the recipes are easy and can be used in many different ways. If cranberries aren’t available, my Plum and Blueberry Chutney is delectable as well.
Cranberry chutney is a wonderful pairing for cheese. Spoon it over a baked brie. It would be great with triple-crème blue cheese like Cambozola on a cheese board .A goats cheese log or brick of cream cheese also works well. Garnish with sprigs of rosemary.
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Try a new take on the traditional cranberry sauce. Put this festive condiment on your menu. It’s the perfect way to elevate your holiday meal. It can also add a little zing to sandwiches or wraps. This is especially true with turkey, ham, or cheese. Try adding it to oatmeal for a sweet and tangy breakfast. It can also serve as a topping on ice cream for a burst of flavor.
Tell me, have you ever made a chutney? Do you have a favorite way of using chutneys throughout the year, I would love to know.
I’ve never heard of cranberry chutney, Karen. We don’t have a significant turkey and cranberry culture in Australia, although there are pockets of “fandom.”
There are certainly sandwich shops which serve turkey and cranberry sandwiches, so while not an alien combination, when I eaten it, I’ve enjoyed it. I like the tartness of the cranberries.
The cranberry pineapple chutney is one that I might make. My sweet Daddy would only eat the jellied version in a can. I like the idea of one of your chutneys with goat cheese. Thanks for sharing your recipes!
I make a cranberry chutney from gourmet magazine every Thanksgiving! I make regular cranberry sauce too, to appease the kids 🙂
I love all the chutney recipes, cranberries are my favorite thing at the holiday table. Your chutney looks incredible and I love all the possibilities you mentioned of savory and/or sweet.
I love this recipe Karen — I get so weary of the standard cranberry relish!
I may have to try this. I make homemade cranberry sauce but this could be a delicious addition. Thank you!
I’ve never had cranberry chutney – I think it would be amazing with a strong blue veined cheese like Stilton!
We don’t get fresh cranberries here and it’s getting harder to even get the frozen ones these days! I do remember making a fresh cranberry relish with our friend in Philadelphia a couple of times. SHe added fresh orange juice and spices – so delicious! Oh yes love that Christmas plate!
cheers
sherry https://sherryspickings.blogspot.com/
This way of reparation definitely takes the traditional cranberry sauce to another level. The last chutney I’ve made was based on pineapple, which was delicious. So no wonder I’m very intrigued by your cranberry-pineapple one. I hope to try it soon! 🙂
Looks so festive and tasty!
This looks delicious, Karen.
I think cranberry chutney is going to be the next one I make! And I love the idea of everyone bringing a dish to a family feast, and just serving them all buffet style 🙂
Looks delicious. I hope you and your family have a wonderful Thanksgiving holiday together.
I just made a cranberry chutney with some apples. I don’t think I’ve used a recipe in decades, after I made one once I imagine! They’re too fun to create!
Chutneys are wonderful. Never thought about Cranberry. Great idea.
That does sound and look good Karen! I made apple and onion chutney once, but as chutney is practically unknown here in southern Germany (strangely enough) my partner doesn’t like it! I should make a small batch for myself one day though!
The colour alone makes me want to try this tasty condiment! Thanksgiving is one of my favourite holidays, ours is the second Monday in October so the leaves are in full colour. Hope you have a happy thanksgiving,
I guess I’ve been making cranberry chutney all along and calling it cranberry sauce. Lots of fun ingredients and spices — I like a little tooth to it!
Mmm, definitely a chutney fan here. My mother also made stuffed celery and cranberry sauce and eventually decided chutney was a holiday revelation.
I love cranberry chutney, especially with baked brie. I think the ‘spiced recipe’ will be perfect with cheese.
Cranberry chutney is just the best….and not just for the holidays. The first time I enjoyed it was during a trip to Banff, Canada where it was served in a venison quesadilla dish. Out of this world and I’ve never forgotten cranberry chutney ever since!
I love chutney! This would be perfect for Thanksgiving this year.
Such a lovely idea, Karen! The cranberry chutney looks so festive and would be a great addition to any holiday table
Cranberry chutney will be perfect on our Thanksgiving table this year – thanks!
I can totally see myself making a batch ahead and using it on everything from sandwiches to oatmeal. Definitely adding this to my holiday table this year!