EVOO & Spiced Balsamic Cranberry Chutney

A vibrant, tart-sweet chutney laced with aged balsamic and warm spices, rounded out with a finish of extra virgin olive oil for depth and silkiness. Serve with roast meats, on a cheese board, or slathered on sandwiches the next day.

Why You'll Love EVOO & Spiced Balsamic Cranberry Chutney

The aged balsamic deepens the fruit's natural tartness, cinnamon and allspice hum quietly in the background, and the finishing 2 tablespoons of olive oil, stirred in off the heat, make it silky and glossy. It works as a holiday condiment on the turkey plate, then keeps going on sandwiches for the next few days.

Tips and Tricks

• Adjust sweetness to taste - cranberry batches vary in tartness. Add more sugar if needed while simmering.
• For a smoother chutney, mash with a fork or pulse briefly in a food processor once cooled.
• Always finish with the EVOO off heat: it preserves the flavor and gives the chutney a velvety texture.
• Use a vegetable peeler to get wide strips of orange peel without the bitter white pith.

Variations

• Add chopped dried figs or golden raisins for extra texture.
• Stir in a splash of red wine or port for added richness.
• Use blood orange for a deeper citrus note.

Substitutions

• Shallot → red onion (slightly sharper, still works)
• Brown sugar → maple syrup or honey (adjust to taste)
• Aged balsamic → pomegranate molasses for a sharper finish

Best served with

• Roasted turkey or duck
• Aged cheeses and crackers
• Grilled sourdough or toasted baguette

How to Store Leftovers

Store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 3 months. Thaw in the fridge and stir before serving. The flavor actually deepens after a day or two.

Common Questions

EVOO & Spiced Balsamic Cranberry Chutney

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A vibrant, tart-sweet chutney laced with aged balsamic and warm spices, rounded out with a finish of extra virgin olive oil for depth and silkiness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 cups

Course: Condiment, Side Dish

Cuisine: American, Californian

Calories: 514

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 10 oz cranberries fresh or frozen cranberries
• 3 oz dried cranberries dried cranberries
• 1 shallot small shallot
• 1 clove garlic
• 2 strip orange peel
• ½ cup orange juice
• ½ cup water
• ⅓ cup brown sugar
• 2 tablespoon balsamic vinegar aged balsamic vinegar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ teaspoon kosher salt
• 2 tablespoon extra virgin olive oil
• black pepper

Equipment

• Medium saucepan
• Wooden Spoon
• Vegetable peeler
• Measuring cups and spoons

Method

 

1. In a medium saucepan, heat 1 tablespoon extra virgin olive oil over medium-low heat.
2. Add shallot and cook until softened and translucent, about 2 - 3 minutes.
3. Add garlic and cook 30 seconds until fragrant. Lower the heat if either begins to brown.
4. Add cranberries, orange peel, orange juice, water, brown sugar, balsamic vinegar, cinnamon, allspice, and salt.
5. Increase heat and bring to a simmer, stirring occasionally, until the cranberries burst and the mixture thickens, about 12 - 15 minutes.
6. Remove from heat. Discard orange peel.
7. Stir in the dried cranberries and a few grinds of black pepper.
8. Let the chutney cool slightly. It will thicken as it cools.
9. Finish with 2 tablespoon extra virgin olive oil. Serve at room temperature or chilled.

Nutrition

Serving: 0.25cupCalories: 514kcalCarbohydrates: 101gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 606mgPotassium: 378mgFiber: 8gSugar: 81gVitamin A: 213IUVitamin C: 53mgCalcium: 73mgIron: 1mg

Notes

Storage: cover and refrigerate for up to 2 weeks. Bring to room temperature before serving to let the olive oil loosen back up.

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