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A bowl of chunky red cranberry sauce sits on a dark wooden surface next to a bottle of Bona Furtuna extra virgin olive oil.

EVOO & Spiced Balsamic Cranberry Chutney

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Fresh cranberries cooked down with orange, brown sugar, aged balsamic, cinnamon and allspice, with dried cranberries stirred in at the end and olive oil to finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 cups
Course: Condiment, Side Dish
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz fresh or frozen cranberries
  • 3 oz dried cranberries
  • 1 small shallot
  • 1 clove garlic
  • 2 strip orange peel
  • ½ cup orange juice
  • ½ cup water
  • ⅓ cup brown sugar
  • 2 tbsp aged balsamic vinegar
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ½ tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp 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 tbsp 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 tbsp extra virgin olive oil. Serve at room temperature or chilled.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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