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Roasted Cranberry Chutney Three Ways

Yields approximately 1-1/4 cups

Roasted Cranberry Chutney Three Ways


1 bag (12 ounces) fresh cranberries
1 tablespoon olive oil
  1/2 teaspoon kosher salt
  3/4 cup sugar
2 to 3 inch strip orange zest
4 green cardamom pods
4 whole cloves
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baking spice Options

2 sticks cinnamon
2 star anise flowers
  1/2 teaspoon finely chopped jalapeno (optional)
2 tablespoon port wine or orange juice

Cooking Instructions

Preheat oven to 450 F.

In a large bowl, drizzle cranberries with olive oil and sprinkle with salt. Stir to combine. Add sugar, zest, cardamom pods, cloves, cinnamon, star anise and jalapenos, if using. Stir to combine and pour out onto a foil lined baking sheet. Fold edges of foil up to keep juices from running onto pan.

Roast in preheated oven until cranberries burst and release their juices, 15 minutes. Transfer roasted cranberry chutney to a bowl; stir in Port (or orange juice). Let sit for at least one hour so that the flavors meld. Remove and discard zest, cardamom, cloves, cinnamon and star anise before serving.

Serve as an Appetizer
Serve chutney cool or room temperature alongside a wedge of Stilton Blue Cheese and crispy wafer crackers.

Serve with a Main Course
Chutney compliments a variety of meats and fishes; everything from smoked duck breast to salty hams and from roasted chicken to salmon and whitefish.

Serve with Breakfast
This beautiful chutney adds complexity and color to pancakes, waffles and French toast. Serve them with butter, maple syrup and a dollop of this warm chutney.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC. The information here is not to be used or reprinted without permission. All rights reserved.

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