Cranberry Chutney | A Sweet and Spicy Cranberry Chutney Recipe (2024)

FAQs

What is cranberry chutney made of? ›

Water and Sugar: This sweet, fruity chutney starts with a base of water and sugar. Cranberries: Look for fresh cranberries that are firm, plump, and blemish-free. Apples: Opt for an apple on the tangier side (such as Granny Smith) or something that's sweet-tart (such as Honeycrisp or Gala).

This easy cranberry sauce recipe makes a tart side dish that keeps for 10-14 days in the fridge. You can mix this up and stash it in the back of the fridge long before you've even picked up your turkey. It also makes a nice gift for the holiday season.

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

If you haven't tried the cranberry chutney yet, you're in for a treat. It's made with the freshest tangy Wetlands cranberries. Just pick some up from the Pilgrim's Bounty vendor if you want to try your hand at making chutney. The recipe should be in your bountiful cookbook.

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using.

When in question, summon your senses to determine if your cranberry sauce is bad or spoiled, and this goes for homemade and canned: If it has an "off" smell, flavor, or appearance—or if mold appears—toss it.

Chutney that has been properly made will have excellent preservative qualities of its own, even after opening. However, to be certain, it's probably better to keep them refrigerated once opened.

My cranberry sauce is too sweet now that I taste it. How do I fix it? Add a splash of red wine or apple cider vinegar and a pinch of salt to lessen sweetness.

What cancels out tartness? ›

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

Cranberry sauce is supposed to be a balance of sweet and tart. The sauce acts as a cleansing port in a tumultuous storm of fat and salt, but the effect is lost if the sauce is too sweet. Luckily, there is a very easy way to fix an over-sugared homemade sauce: You just need a little citric acid.

Why can't I find fresh cranberries year round? Fresh U.S. cranberries are only harvested in the fall and are available at your local grocery store from September through January.

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

And for some people, jiggling that red cylinder out of the can is just a holiday necessity. We set out to find fantastic canned or jarred sauces that would appeal to all of these people. A good cranberry sauce should be tart with balanced sweetness.

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner.

Chutney is a condiment with a confusing identity. The chutneys you might buy in a supermarket are something like relish, something like jam. They're savory preserves, usually fruit-based, served as a complement to dishes like Indian curries. Yet these preserved chutneys are not typical of the chutneys served in India.

Etymology. The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.

Chutney is a condiment (Also referred to as a sauce, which is handmade and crafted with various ingredients) used to add flavour to food. Unlike your traditional sauces, chutney is made of chopped fruits, vinegar and spices that are cooked into a chutney spread.