With the craziness of the holiday season, I should have, could have, but didn’t post my cranberry sauce recipe in November. Ce la vie, at times. You do what you can do—right?

It may seem out of season, but cranberries are still lingering around in the markets. If you love sweet, smoky and tangy flavors, you’re going to want to preserve a jar of this chutney, to take you through spring. If not, hold on to this recipe for next fall!

Six years ago, I came across Chiptole Cranberry Sauce in Bon Appetit and have never looked back. The following year, I used it as my base recipe and added a little orange zest and increased the spices a bit. The flavor from the zest is not strong, but it adds a little complexity that makes it taste extra good. It’s hard to believe that was five years ago. To my surprise, this recipe is one of the few dishes that returns to the Thanksgiving table. every year.

This cranberry chutney/sauce is a-mazing with turkey, but the sweet, spicy, garlicky, smoky flavors make it a delicious condiment for so much more. Imagine a dollop on a fresh cheese board, or a slice of toast with some lebni, brisket, a savory galette, spread over a veggie burger—and so much more, I can’t even think of right now. If you do, let me know please. I love ideas!

Smokin’ Sweet Cranberry Chutney just adds a little something, something. Hope you like it as much as I do. Happy eating. Happy digesting!

Smokin’ Sweet Cranberry Chipotle Chutney

makes: 2cups | time: 45mins

Dosha: VKP**
Season: Fall, Winter
Tastes: Sweet, Sour, Salty, Pungent, Astringent, Bitter
What you need: a zester or the fine side of a grater

Recipe adapted from Bon Appetit

– 1 medium dried chipotle chile*
– 1 12-ounce package fresh or frozen cranberries
– 2 T maple syrup
– 1 cup jaggery or succanet*
– 3 tablespoons fresh lemon juice (about 1 lemon)
– juice of 1/2 a naval orange
– 1 tsp orange zest (about 1/2-1 an orange)
– 1 large garlic clove, minced finely
– 1 tsp grated ginger
– 1/4 tsp ginger powder
– 1/3 tsp cinnamon powder
– 1/2 tsp cumin powder (toast it for a flavor boost)
– 1/4 tsp himalyan pink salt

1. Place chili in medium size bowl, pour  boiling water to submerge and cover the bowl until the chili softens. Remove seeds and chop. If the chili is really dry, you can also simmer it over the stove in a small saucepan until its soft enough to chop. Drain the water.

2. Combine softened, chopped, seeded chipotle and the remaining ingredients in heavy medium saucepan over medium heat until sugar dissolves. Stir occasionally. Cook until cranberries begin to pop. You may need to lower the heat. Simmer until sauce thickens slightly and flavors meld. About 15-20 minutes.

3. Let cool, then cover and chill. I like to serve this at room temperature, so I remove it from the fridge a few hours in advance of serving. It can be made about 1 week in advance.

Notes: * I reduced the quantity of sugar, as I like the chutney/sauce to all be a little tangy. Increase sugar or maple according to your taste preference. Depending on the size of the chili, you might want to increase quantity to two. I used the size pictured. If you like a smooth textured chutney/sauce, use a hand blender or a potato masher, prior to cooling.
**If you have a pitta imbalance, reduce the amount of chili to 1/2. Note that cranberries may be to acidic for some, balance this by increasing the sweetness and reduce quantity eaten, avoid or combine with suitable foods.

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