Cranberry Sunshine Chutney
This sunny twist on a traditional holiday condiment is great on feast day, but even better as a topping on a baked sweet potato or leftovers. It is sure to brighten up a cold wintry day.
This chutney brings together the traditional holiday flavors of pumpkin, sage and cranberry, and wraps them up in savory and lightly spicy goodness. Serve with turkey, chicken or pork.
Ingredients
SERVINGS: 21/2
- 3 cups raw peeled pumpkin, cut into marble-sized chunks
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon pumpkin pie spice
- 1 cup diced onion
- ½ teaspoon salt
- 2 tablespoons + 1 cup water
- 2 tablespoons fresh chopped sage
- 2 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 2 tablespoons brown sugar
- ½ cup dried cranberries
- ½ cup chopped walnuts
- 2 tablespoons red wine vinegar
Preparation
Spread pumpkin on a baking sheet lined with parchment paper. Season with salt and pepper and pumpkin pie spice. Bake for about 30 minutes, until fork tender. The pumpkin will dry out a bit and the edges may crisp Set aside.
Place 2 tablespoons water, onions and salt into a large saucepan and cook for 3–5 minutes, until the onions soften and much of the liquid has evaporated.
Add sage, garlic and pepper flakes and cook until aromas are released, about a minute or two.
Add 1 cup water, roasted pumpkin and sugar and cook for 10–15 minutes.
Add cranberries, walnuts and vinegar and cook for about 10 minutes, until the sauce has thickened. This chutney will be more chunky than saucy. Cook just until all liquid has been absorbed.
* A serving of chutney is about 2 tablespoons to ¼ cup.
Related Stories & Recipes
Spicy Apple Pie Chutney
Just like Mom’s apple pie: a favorite dessert spiced up and served on the side with holiday poultry or pork roast.
Pear Royale Chutney
The combination of these fruits creates a show-stopping, luxurious-looking purple condiment that zings with freshness and spice. Although I appreciate this served with poultry, I love it with hard, ag...
