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Cranberry Chutney by Chef John

Cranberry Chutney

A wonderful accompaniment to any holiday meal.

 

This time of year as the weather turns cold and the last of the leaves finally fall to the ground, I am reminded of all of the wonderful holiday feasts that lie ahead. It’s that special time of year when most of us gather with friends and family to share a meal and reminisce over the year that has nearly come to pass. Roasted turkey, glazed ham, a nice pork roast, no matter what your family enjoys there is a wonderful condiment that will be sure to add a new twist to your favorite holiday dishes. Chutney’s are a wonderful way to add a sweet and tangy zip to many of the savory items that the grace the center of the table during the holiday season. The recipe that follows is for a very simple Cranberry Chutney that incorporates the tartness of cranberries with the sweetness of pineapples and warm holiday spices like cinnamon and cloves. I love to use this chutney as an alternative to gravy or cranberry relish on roasted turkey. It is also amazing over sliced ham, or a lovely pork roast. We are currently featuring this cranberry chutney to accent the lovely rich flavor of pan roasted salmon at FireRock Grille. There are many variations to try with this recipe as well. Try replacing the pineapple with diced apples, pears, or even dried apricots. The Cranberries can also be swapped out for dried cherries, the possibilities are endless. No matter how you choose to use this recipe we hope it will be a welcome addition to your holiday table. Have a safe and happy holiday season from all of us here at The Redwater Restaurant Group!

 

Cranberry-Pineapple Chutney

Makes about 1 quart of chutney,

May be served warm or chilled

Light Brown Sugar (Packed) – 5 cups

Red Wine Vinegar – 2 Cups

Ground Cloves – ¼ tsp.

Ground Cinnamon – ¼ tsp.

Ground Ginger – ¼ tsp

Orange Zest – 1 orange worth

Orange Juice (Fresh Squeezed) – 1 orange worth

Red Onion, (finely diced) – ¼ cup

Dried Cranberries – 2 cups

Fresh Pineapple (small dice) – 2 cups

 

Directions:

1)      In a heavy bottomed pot, sweat the red onion in a very small amount of vegetable oil. Add the vinegar, orange juice, and brown sugar then bring to a boil.

2)      Add the dried cranberries, and spices and cook at a low boil for about 5 minutes.

3)      Add the pineapple, and orange zest and continue to cook at a low boil for an additional 5-7 minutes stirring often.

4)      Remove from heat and allow chutney to cool at room temperature. Chutney will thicken slightly as it cools.