I sure hope you’re not cranberried out between Thanksgiving and a few of my recent posts here involving cranberries because I needed to post this recipe for you.  This cranberry-orange chutney is what I served at my Thanksgiving dinner and then subsequently used up the leftovers in some turkey enchiladas.  It’s an amazing recipe that was 10x easier to put together than I thought it would be and considering I’ve never made cranberry chutney (or sauce) in any form before, I’m pretty excited with how it turned out.

If you’ve been reading Smells Like Home for long enough, you’ll know that I’ve never made anything with fresh cranberries (before the Black & White Cranberry Tarts, that is) but since I started planning out my Thanksgiving menu (you know, back in August), I was determined to not only make my own cranberry sauce, but to make one that I loved.  And I succeeded.  The flavors of ginger, cumin, orange, and of course the cranberries stand out prominently but mesh together like they were created to be together.  Of course I served this with turkey but a beautiful roast chicken or an herbed roast pork loin would also be perfect protein dishes to serve this chutney with.  And since Christmas is right around the corner, why not put this on your menu? I can assure you that you won’t be disappointed!

~~ The winner of the Tate’s Bake Shop giveaway is comment #46. Rosamaria said that her favorite cookie is a classic chocolate chip, just like the majority of you said and her winning comment was she “Likes” Tate’s on Facebook.  Rosamaria, you have an email waiting in your inbox from me!  Congrats and THANKS to everyone for entering!!! ~~

Cranberry-Orange Chutney with Cumin, Fennel, and Mustard Seeds
source: Bon Appetit, November 2010

  • 1 1/3 cups sugar
  • 1/2 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon yellow mustard seeds
  • 1 cup thinly sliced red onion
  • 1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips
  • 1 tablespoon minced seeded serrano chile
  • 3/4 cup water
  • 1 pound fresh cranberries or frozen, thawed
  • 1/2 cup dried cranberries
  • 1/4 cup matchstick-size strips orange peel (orange part only)
  • Pinch of salt

Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.

Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled.