Cranberry Prosecco Chutney

Cranberry Prosecco Chutney is an easy appetizer for the holidays or any time of year.

Add it to a cheese or charcuterie board where it pairs beautifully with many different kinds of cheese and meat, plus apples, pears and crackers.

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Why this recipe works

Every party needs a good charcuterie board, and this Cranberry Prosecco Chutney is the perfect way to make it feel more special. (See below for more specific ideas.)

I made a similar version – an apricot mostarda by Giada de Laurentiis – and knew I had to make my own version. Cranberries are soaked in prosecco (or white wine vinegar for an alcohol-free option) and flavored with shallots, mustard, red pepper flakes and honey for a sticky, spicy, sweet, tart, chunky relish.

It takes mere moments to whip up and the recipe makes enough to last for several parties (if you’re lucky).

Besides charcuterie boards and cheese platters, this would be great to spoon some on chicken, pork, ham, in a grilled cheese or turkey sandwich, or just directly into the mouth part of your face. (Anyone else do that? Just me? Cool, cool.)

The possibilities are endless.

What you need

Ingredients:

• 1 tablespoon avocado oil or avocado oil
• 1/4 cup diced shallots (from about 1-2 large shallots or 2-3 medium shallots)
• 1/2 teaspoon fine sea salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes – this is just enough to add a bit of a kick but not overpower
• 1/2 cup Prosecco or white wine vinegar
• 1/4 cup honey
• 2 cups dried cranberries, divided – I use sweetened cranberries but if you can find the fruit-sweetened kind (usually made with just apple juice), that’s a great way to cut down on refined sugar
• 1 teaspoon Dijon mustard

Equipment:

• a small saucepan
• a cutting board
• a chef’s knife
• measuring spoons
• measuring cups
• a wooden spoon or spatula (the kind for stirring, not flipping)

How to make Cranberry Prosecco Chutney

Step 1: Heat the oil in a small saucepan over medium heat.

Step 2: Add the shallots and salt. Sauté, stirring frequently, until soft and translucent, about 1-2 minutes

Step 3: Add the mustard seeds and red pepper flakes and sauté for another minute.

Step 4: Add the prosecco (or vinegar) and honey and bring to a simmer. Simmer for 2-3 minutes, stirring occasionally, until the honey dissolves.

Step 5: Add 1 cup of cranberries and the Dijon mustard. Simmer for 5 minutes, stirring occasionally, until the cranberries start to plump up and soften.

Step 6: Turn off the heat, stir in the remaining cup of cranberries, cover the pan and cool to room temperature (do not taste it until you do this – the honey will be HOT).

What to do with Cranberry Prosecco Chutney

This savory cranberry chutney is a great way to add a personal touch to any cheese or charcuterie board.

The prosecco adds a festive, bright pop of flavor but you can also use white wine vinegar without sacrificing any flavor.

The chutney’s gorgeous little ruby gems add a wonderfully tart/sweet bite to crackers, fruit, cheese and meats.

Cheese to pair with cranberry chutney:

• Dry cheeses like Parmesan, Pecorino and Manchego
• Soft, creamy cheeses like Brie, Camembert or gorgonzola dolce
• Semi-hard cheeses like cheddar, gouda and Gruyére

Meats to pair with cranberry chutney:

• Beef summer sausage
• Prosciutto
• Regular or spicy salami
• Patés, rillettes and mousses

Some great combinations are:

• Cracker, brie, cranberry chutney
• Pear slice, blue cheese, cranberry chutney
• Beef summer sausage slice, cheddar, cranberry chutney
• Cracker, paté, cranberry chutney

The crackers I like best are by Simple Mills. They’re completely grain free but also crunchy and delicious (not an ad, just like ’em). My faves are also bigger in size than some of their other flavors so there’s more surface area for cheese and chutney:

• Original
• Jalapeno
• Garlic & Herb

If you can’t get Simple Mills, I also like the gluten-free brands Mary’s Gone Crackers and NutThins.

How to store chutney

This will keep in the fridge for up to a month. Bring it to room temperature before serving.

I would not recommend freezing the chutney. But if you try, let me know how it goes!

 

Other recipes you might like:

1. Date & Orange Cranberry Sauce
2. Leftover Cranberry Sauce Vinaigrette – 3 Ways!
3. Arugula Pistachio Pesto
4. Easy Rhubarb Sauce

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