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.

Savory, sweet, tart, and spicy Cranberry Prosecco Chutney served in a glass jar on a white platter with meat, cheese 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 closeup of cranberry chutney on a cracker with cheese

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).

Cranberry Prosecco Chutney served in a glass jar on a white platter with meat, cheese and crackers

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:

  1. Date & Orange Cranberry Sauce
  2. Leftover Cranberry Sauce Vinaigrette – 3 Ways!
  3. Arugula Pistachio Pesto
  4. Easy Rhubarb Sauce
2 images of Cranberry Prosecco Chutney served in a glass jar on a white platter with meat, cheese and crackers, including a closeup of the chutney on a cracker with cheese
2 images of cranberry prosecco chutney served with crackers and cheese
Savory, sweet, tart, and spicy Cranberry Prosecco Chutney served in a glass jar on a white platter with meat, cheese and crackers
Print Recipe
5 from 9 votes

Cranberry Prosecco Chutney

This chutney's gorgeous jewel tones are just the beginning. This sweet, tart, spicy, savory relish will brighten up any party. Pair it with cheese or spoon it onto chicken, pork, ham, in grilled cheese or turkey sandwiches.
Adapted from Apricot Mostarda from "Giada's Italy" by Giada de Laurentiis.
Prep Time5 mins
Cook Time13 mins
cooling time1 hr
Total Time1 hr 18 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, cheese board, chutney, cranberries, party
Servings: 2 cups
Author: Don Baiocchi

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

If you want more sweetness and less tartness, increase the amount of honey by 1-2 tablespoons when cooking (not after it's at room temperature).
No honey? White or cane sugar is fine.
Store the chutney in the fridge for up to 4 weeks. Bring to room temperature before using.

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