Spritzed Cranberry Chutney

Name: Spritzed Cranberry Chutney
Total time: 310 min
Ingredients: 4 cups fresh or frozen (unthawed) cranberries (from 2 [10-oz.] pkg.); 1 cup granulated sugar; .5 teaspoon kosher salt; .5 teaspoon black pepper; 2 rosemary sprigs, plus more leaves for garnish; .5 cup (4 oz.) Prosecco

4.5

(2)

2 Reviews

Love cranberry sauce but need a break from the jiggly canned variety? This is one side dish that has to be on the table in order for the Thanksgiving meal to be complete, but this year go out on a limb and make it a bit more interesting. Even Grandma will be pleased with how this rosemary-infused cranberry chutney looks in her heirloom cut-glass bowl. Serve just like you would the traditional slice of chilled cranberry sauce - alongside your favorite holiday casseroles, spooned over turkey and cornbread dressing or over a leftover turkey sandwich. You can also make it for a weekday meal and serve with grilled chicken or fish. Cook fresh or frozen (unthawed) cranberries with sugar and fragrant rosemary sprigs for about 15 minutes - the sugar will dissolve, and the ruby cranberries will begin to release their tart juices. Add Prosecco, a sparkling white wine, and stir until the liquid is reduced and syrupy. You can store this chutney in the refrigerator for up to 1 week, just let come to room temperature before serving.

By

Emily Nabors Hall

Updated on January 6, 2022

Spritzed Cranberry Chutney — Photo: Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

Active Time:

40 mins

Cool Time:

30 mins

Chill Time:

4 hrs

Total Time:

5 hrs 10 mins

Servings:

8

Ingredients

4 cups fresh or frozen (unthawed) cranberries (from 2 [10-oz.] pkg.)
1 cup granulated sugar
½ teaspoon kosher salt
½ teaspoon black pepper
2 rosemary sprigs, plus more leaves for garnish
½ cup (4 oz.) Prosecco

Directions

Place cranberries, granulated sugar, salt, pepper, and rosemary sprigs in a saucepan; bring to a boil over medium-high, stirring occasionally. Boil, stirring occasionally, until cranberries begin to release their juices and sugar dissolves, about 15 minutes. Add Prosecco. Boil, stirring occasionally, until liquid is syrupy and cranberries break apart easily when mashed with a wooden spoon, 15 minutes.
Remove from heat, and cool to room temperature, about 30 minutes. Remove and discard rosemary sprigs. Cover chutney, and refrigerate until chilled, at least 4 hours. Let come to room temperature, about 30 minutes. Garnish with rosemary leaves, and serve. Store, covered, in refrigerator up to 1 week.