Texas cranberry chutney is the perfect sweet and slightly spicy addition to any holiday table. Replace the traditional cranberry sauce with this tangy cranberry chutney and watch it disappear in no time!
Guys. It’s that time of year again.
It’s time to start thinking about your Thanksgiving menu.
Dun dun dunnnnnnnn…
Ok, I know that, logically, Thanksgiving is still a few weeks away. But trust me, that time is going to fly by and the holiday will be here before we know it!
And if you start planning your menus bit by bit now, you will be amazed at how much less stressed and overwhelmed you will feel the week of Thanksgiving.
I used to give a similar speech to my college roommates regarding why I always started research papers early. They all gave me the blank stares I feel like you’re giving your computer screens now.
So we’ll start off small. No turkey recipes, not even a major side dish. We’ll start with a cranberry recipe…just to ease you into the swing of things.
Cranberry jalapeño chutney
Texas Cranberry Chutney is my aunt’s famous recipe, which I have altered ever-so-slightly.
Her recipe uses canned cranberry sauce as the base, but I found that it really only takes about 5 extra minutes and minimal effort to start with a base of fresh cranberries.
My dad and uncle literally INHALE this stuff every Thanksgiving and Christmas. Even my husband, who generally doesn’t like cranberries, adores this stuff. It’s just that good.
The reason why they love it so much? The jalapeños.
YES, that’s right. This isn’t your average sweet cranberry sauce; fresh jalapeños are what give this cranberry chutney a kick that pairs perfectly with the tartness of the cranberries. Some sliced green onions add another savory element that you’ll love.
There’s also a bit of ground ginger, which plays really well with the flavors of the tart cranberries, the sweet pineapple, and the bright and spicy jalapeños.
Forget just putting it on smoked turkey…they eat it with ham, with pork tenderloin, on leftover turkey sandwiches, by the spoonful…truly, my aunt can never make enough of this cranberry chutney keep them happy.
It’s as much of a Thanksgiving staple for them as Pecan Raisin Pie and Fluffy No-Knead Refrigerator Rolls.
How to make cranberry chutney
Even though I changed up my aunt’s recipe to use fresh cranberries instead of canned, it is still easy to make.
You’re gonna need:
- 12 ounces fresh or frozen cranberries (if you’re using frozen cranberries, you don’t need to thaw them)
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 (20-ounce) can crushed pineapple
- 1/4 cup packed brown sugar (use light brown sugar or dark brown sugar – it’s up to you!)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1-2 fresh jalapeños, seeded and minced (leave the seeds and ribs in for a spicier chutney!)
- 3 chopped green onions
Start by draining the crushed pineapple really well and patting it dry with paper towels. You want as little liquid as possible coming from the pineapple by the time you add it to the chutney.
Add the cranberries, granulated sugar and water to a saucepan and cook for about 5 minutes, just until the cranberries start to pop. Then add the brown sugar, pineapple, ginger and salt.
Cook the sauce until it thickens. Once you remove it from the heat, stir in the jalapeños and green onions. Add more jalapeños and/or leave the seeds and ribs in them depending on how spicy you want the final chutney to be.
Let cool before serving.
Serving suggestions
Obviously this cranberry chutney can be served in just about any way you’d serve a traditional cranberry sauce. Turkey (or roast chicken), ham, and pork tenderloin are some of the most obvious choices.
These days, we really love beef tenderloin at Thanksgiving, and I can attest that it goes great with this chutney as well.
Honestly, I think it would even be great with roasted boneless leg of lamb!
You can even use it to make some simple holiday appetizers, such as cranberry cream cheese dip, cranberry brie bites, or baked brie.
Make-ahead and storage tips
Want to know the best part about this Texas cranberry chutney?
Not only is it a snap to prepare, but it gets better the longer it sets. That means that you are better off making it the day before and crossing one more thing off of your Thanksgiving Day to-do list.
Make the chutney up to 3 days ahead of time. Let it cool, then store it in an airtight container in the refrigerator until you’re ready to serve it.
You can also freeze the chutney for 2-3 months. Let it thaw in the refrigerator overnight before serving.
Texas Cranberry Chutney
Ingredients
- 12 ounces fresh or frozen cranberries (If frozen, no need to thaw)
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 can crushed pineapple 20 ounces
- 1/4 cup packed brown sugar light or dark brown
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1-2 jalapeños seeded and minced
- 3 green onions sliced
Instructions
- Using a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels. Set aside.
- In a saucepan, combine cranberries, water and granulated sugar over medium-high heat. Bring to a boil; reduce heat to medium and allow to cook for about 5 minutes, until the cranberries are starting to break down.
- Stir in the pineapple, brown sugar, ginger and salt. Return to a boil then reduce heat to low and simmer until thickened, about 5 minutes. (At this point, you may want to taste the sauce for tartness – if it is too tart, add 1 to 2 more tablespoons of granulated sugar.)
- Remove from heat, add jalapeño (or jalapeños, depending on how hot you want your chutney to be) and green onions. Cover and allow to chill in the fridge for at least 2 hours, though overnight is best.
Notes
- Leave the seeds and ribs in the jalapeños for a spicier chutney.
- Store in an airtight container in the refrigerator for up to 4 days. The flavors get better with time, so I recommend making the day before you plan to serve it if you are able!
- Makes about 1 quart.
You know how I like to plan ahead too! If only we would have been better about signing up for the Smitten Kitchen signing, drats!
I really like the sweet and spicy combo. Maybe I can convince my family to forget about the canned cranberry they love so much!
I know, right?? UGH.
Don’t even try to convince, just swap it out when no one is looking. I promise they won’t miss the canned stuff. 🙂
I drooled a little. Because GIRL, this is fabulous! On some cheese and crackers? Puh-lease!
That’s what the dish towel in the photo is for – catching the occasional drool when you just can’t handle the recipe. 😉
Ooooh! I want to make this dish this year! I love sweet plus jalapenos! THanks for sharing 🙂
I somehow knew this one might be right up your alley. 😉
Looks great! I will have to try this as I have just mastered manjo chutney.
I have never made mango chutney, but I promise this stuff is crazy easy! Let me know how it goes for you!
This looks awwwwwwesome, lady cakes! I love that you made this homemade – I’m always way too tempted by the stuff that comes in a jar and have never tried making cranberry sauce/chutney on my own. Lately I’ve been craving a turkey panini with cranberry sauce and lots and lots of gooey melted cheese, so you’ve completely inspired me to go the distance and make the sauce! Will definitely come in handy for all the turkey we’re about to consume!
Oooo, make that craving happen, girl!
If I wanted to put it in a jar and bring it as a hostess gift (in addition to bringing as an appetizer with cheese and crackers), how long will this keep?
That’s a great idea! Honestly, it never lasts past a day in my family, but I would say it could last at least 3-4 days in the fridge. I’d make it the morning of or night before your party so the flavor has time to develop.
Your chutney looks amazing! Thanks for sharing at Foodie Friends Friday!
I want to make this!!! But, I would like to make some for gifts, so what size jar would I need per recipe, please?
Hi Judy – You would probably need about a quart-size jar if you want to package up the whole recipe, but you could also package it in smaller jars (pint-size, for example). Just note that this will need to be refrigerated as it is not shelf-stable.