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!
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
- 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.
- Carefully, add in the remaining vinegar, wine, and salt and boil for about a minute.
- Add in the cherries, and simmer the mixture, uncovered, stirring occasionally, for about 45 minutes, until the consistency is syrupy.
- Add in the cranberries and water and gently boil over medium heat, uncovered, stirring occasionally, until the cranberries have burst, about 10 minutes.
- 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