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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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Cranberry Prosecco Chutney
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 for Cranberry Prosecco Chutney
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
Heat the oil in a small saucepan over medium heat.
Add the shallots and salt. Sauté, stirring frequently, until soft and translucent, about 1-2 minutes
Add the mustard seeds and red pepper flakes and sauté for another minute.
Add the prosecco (or vinegar) and honey and bring to a simmer. Simmer for 2-3 minutes, stirring occasionally, until the honey dissolves.
Add 1 cup of cranberries and the Dijon mustard. Simmer for 5 minutes, stirring occasionally, until the cranberries start to plump up and soften.
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:
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:
- Date & Orange Cranberry Sauce
- Leftover Cranberry Sauce Vinaigrette – 3 Ways!
- Arugula Pistachio Pesto
- Easy Rhubarb Sauce
Cranberry Prosecco Chutney
Ingredients
- 1 tablespoon avocado or olive oil
- 1/4 cup diced shallot (from about 1-2 large shallots)
- 1/2 teaspoon fine sea salt
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon red pepper flakes
- 1/2 cup prosecco or white wine vinegar
- 1/4 cup honey
- 2 cups dried cranberries, divided
- 1 teaspoon dijon mustard
Instructions
- Heat the oil in a small saucepan over medium heat.
- Add the shallot and salt. Saute for 1-2 minutes, until soft and translucent.
- Add the mustard seeds and red pepper flakes and saute for another minute.
- Add the prosecco (or vinegar) and honey and bring to a simmer. Simmer for 2-3 minutes, stirring occasionally, until the honey dissolves.
- Add 1 cup of cranberries and the dijon mustard. Simmer for 5 minutes, stirring occasionally, until the cranberries start to plump up and soften.
- Turn off the heat, stir in the remaining cup of cranberries, cover the pan and cool to room temperature.
Notes
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This looks incredible, and it most definitely needs to be added to every cheese board!
I agree. 😉
so good on a cheese board! I made something similar recently to put on top of whipped feta .. . but your recipe looks better 😉
Ooh, that sounds good. Hadn’t thought of that. Good idea!
This is a beautiful and delicious chutney to place on the holiday table!
Thank you. 🙂
This chutney is amazingly delicious! I can enjoy it with so many different dishes!
Exactly! Thanks.
Awesome! I have all the ingredients to make this & even the crackers from Simple mills. It will be perfect for my holiday gathering!
Love that you’re so prepared! Let me know what you think 🙂
Wow this is the perfect appetizer! Not to be off topic but Mary’s Gone Crackers are my favorite. I knew someone who worked at the factory and they brought me crackers all the time. This chutney will go great on them!
Ooh, lucky! They are really good – I would love to get a constant supply like that. 😉
I’m a prosecco fan so this looks perfect to me! What a fun idea, perfect for entertaining!
Let me know if you try it!
Wow! This looks amazing, I make my own chutneys/relishes etc but haven’t ventured into using alcohol yet, but I really must!!
I hope you do! It adds just a little extra something.
You have the most creative and unique recipes! Adding this to my list to try out. LOVE prosecco!
Thanks! Let me know if you do 🙂
A great sweet savory recipe to share with my family this holiday season, thank you!
Exactly 🙂