Southern Living Cranberry Chutney in a bowl ready to serve — Photo:
Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley

Active Time:

15 mins

Total Time:

1 hr 15 mins

Yield:

2 cups

Atlanta-based chef and cookbook author Palak Patel brings a flavorful twist to the classic cranberry sauce that’s a fixture on many Southern Thanksgiving tables in this recipe. Using a technique known as “blooming,” Palak heats mustard seeds in oil to help wake up their flavor before stirring them into this side dish made using fresh or frozen cranberries.

In addition to being a great partner for turkey, it’s also excellent mixed with mayo and spread over your perfect Thanksgiving leftovers sandwich.

"The one thing that’s never missing on my Thanksgiving menu is cranberry sauce, and since sauces are like chutneys, I make this recipe year-round. It has black mustard seeds, ginger, and other ground spices added to the cranberries; the brown sugar balances the tartness. The ingredients are simmered together until the pectin-rich cranberries burst open and the mixture develops a deep, jewellike color.” —Palak Patel

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Ingredients

1 lb. fresh or frozen cranberries
1 Tbsp. neutral cooking oil (such as canola oil)
1/4 tsp. black mustard seeds
1/2 cup packed light brown sugar, plus more to taste
1/4 cup apple cider vinegar
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tsp.)
1/2-1 tsp. kosher salt, to taste

Directions

Gather ingredients:

If using fresh cranberries, discard any stems or soft fruit. If using frozen berries, thaw and drain well.

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Josh Hoggle
Cook chutney:

Heat oil in a medium saucepan over medium until shimmering. Add mustard seeds, and cook until they sputter, 30 seconds to 1 minute. Stir in cranberries, brown sugar, 1/2 cup water, apple cider vinegar, cloves, cayenne pepper, and grated ginger. Cook, stirring occasionally, until cranberries burst and mixture thickens, 10 to 15 minutes. Taste and add sugar as desired.

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Josh Hoggle
Season and cool:

Stir 1/2 teaspoon of the salt into cranberry mixture, and let cool to room temperature, about 1 hour. Taste chutney, and add more salt, if desired. Serve at room temperature, or transfer to an airtight container and store in refrigerator up to 2 weeks.

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Josh Hoggle