When it’s cranberry season I want to make the most of it and take advantage of this underappreciated fruit. In addition to Cranberry Sauce, this Cranberry Chutney is a winning taste for savoury dishes. Cranberry Chutney on Sweet Potato Bites is a perfect appetizer for holidays or a cozy winter evening with family and friends, or skip the sweet potatoes and simply enjoy with crackers and cheese. One of my favourite combinations is served warm over a round of cashew cheese with rosemary.
What is chutney?
Chutney is a condiment of Indian origin that is made with fruit, sugar, vinegar and spices. It usually contains both sweet and sour flavours.
What is the difference between chutney and relish?
Relish is usually made with vegetables, whereas chutney is usually made with fruit, is more like a spreadable preserve and contains spices that provide a variety of flavours. Both are typically made with white sugar and vinegar and are made in large batches for preserving. This Cranberry Chutney is made in a single batch using fresh or frozen cranberries, is ready in less than 15 minutes and is made without refined sugar.
What is in Cranberry Chutney?
There are endless combinations that can be added to chutney for the sweet, savoury and tart balance. I chose to add balsamic vinegar, maple syrup, orange juice, onions, raisins and fresh rosemary to my cranberries for a tart and savoury flavour. If you like chutney that is sweeter, you can increase the maple syrup. Want more savoury? Toss in a clove of garlic with the onions. No fresh rosemary? Add dried rosemary, sage, summer savoury or thyme. Add more holiday flair with spices like cinnamon, cloves, nutmeg, cardamom or allspice. Start with the recipe below and then play around with flavours to make it your own.
How to enjoy Cranberry Chutney:
- Instead of cranberry sauce as an accompaniment to turkey dinner
- In a wrap with chicken and roasted sweet potatoes
- Serve it instead of relish on a burger
- As a spread for roasted veggie sticks
- Served with cashew cheese or goat chevre
- Puree and use as a dipping sauce
- Puree and dilute slightly with water to use as a glaze for roasted vegetables (or meats)
Do you have more suggestions for how to enjoy Cranberry Chutney? Leave a comment. I’d love to hear your ideas.
Cranberry Chutney on Sweet Potato Bites
Sweet Potato Bites
- 2 medium sweet potatoes washed and evenly sliced, ⅛-¼”
- 1 tablespoon avocado oil
- 2 cups cranberries fresh or frozen
- 3 tablespoons chopped onion
- 2 tsp olive oil
- ¼ cup water
- 2 tablespoons balsamic vinegar
- ⅓ cup maple syrup
- 1 tablespoon orange juice
- 2 tablespoons raisins chopped
- 1 tsp fresh rosemary chopped (or substitute with 1/3-1/2 tsp dried rosemary or herbs of choice)
Sweet Potato Bites
- Heat oven to 400°. Wash and slice sweet potatoes. Toss in avocado oil and spread on parchment lined baking sheet. Bake for 25-30 minutes, turning after 15 minutes.
- In a medium saucepan heat the olive oil and add chopped onions. Cook until softened, about five minutes. Add all remaining ingredients and bring to a boil. Cranberries will begin to pop. Reduce heat, stir and simmer for 5-7 minutes, until thickened. Add an additional tablespoon of water if needed.
- Serve a teaspoon of chutney on each warm sweet potato slice.
This chutney can be eaten with cheese, or in a wrap with pork, chicken or tofu and roasted vegetables.