Spache the Spatula

Cranberry, Shallot, and Dried Cherry Chutney

Looking for a last minute cranberry sauce recipe that will blow your guests away? Look no further!

Seriously guys, this cranberry chutney is the best I’ve ever had (and I kind of consider myself a cranberry sauce connoisseur, haha). In my opinion, even better than my Maple Brown Sugar Cranberry Sauce, though that is wonderful in its own way! The cloying tart-sweetness that you get with most cranberry sauces is balanced out in this one by the earthy, savory flavor of the shallots. It also helps that this Thanksgiving must-have is incredibly simple to make, and can be made well in advance!

I hope you all have a wonderful holiday with your friends and families, and may your day be filled with plate after plate with delicious food!

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Cranberry, Shallot, and Dried Cherry Chutney

Yield: about 3 cups


  • 1/2 lb shallots, chopped
  • 1 tbsp unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup white-wine vinegar
  • 1 cup dry white wine (I used Sauvignon Blanc)
  • 1/2 tsp salt
  • 1 cup (5 ounces) dried sour cherries
  • 2 cups (8 ounces) fresh cranberries
  • 1/2 cup water


  1. In a large sauce pan, cook the shallots in the butter over medium heat of about a minute. Add the sugar and 1 tablespoon of the vinegar and cook, stirring often, until the sugar mixtures turns a golden caramel color, about 15-20 minutes.
  2. Carefully, add in the remaining vinegar, wine, and salt and boil for about a minute.
  3. Add in the cherries, and simmer the mixture, uncovered, stirring occasionally, for about 45 minutes, until the consistency is syrupy.
  4. Add in the cranberries and water and gently boil over medium heat, uncovered, stirring occasionally, until the cranberries have burst, about 10 minutes.
  5. Transfer the chutney to a bowl or tupperware and cool completely. (Can be made up to 5 days ahead. Seal in an airtight container and refrigerate. Bring to room temperature before serving.)

recipe adapted from here


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