When you've got a native berry that's the foundation for a must-have sauce on every Thanksgiving dinner table across the country, you can count on lots of variations. Just check the Internet. This cranberry chutney is essentially a classic sauce, jazzed up with the more vibrant flavors of pineapple juice, pepper flakes, and clove. The good news is that while it's supermarket-friendly—not hard to find ingredients—it tastes remarkably more complex and nuanced than the short ingredient list would lead you to believe. Aim to make it several days ahead so that the flavors have time to mingle and mellow.
•Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.
Recipe information
Total Time
8 1/2 hours (includes chilling)
Yield
Makes 2 1/2 cups
Ingredients
Preparation
Step 1
Combine all ingredients in a 2-quart heavy saucepan.
Step 2
Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
Step 3
Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
Step 4
Chill chutney, covered, at least 8 hours for flavors to develop.
Recipe notes
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