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.
Servings: 8 servings
Calories: 152kcal
Ingredients
- 1 tablespoon avocado or olive oil
- ¼ cup diced shallot (from about 1-2 large shallots)
- ½ teaspoon fine sea salt
- 1 teaspoon yellow mustard seeds
- ½ teaspoon red pepper flakes
- ½ cup prosecco or white wine vinegar
- ¼ 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.
Nutrition
Serving: 14cup | Calories: 152kcal | Carbohydrates: 35g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 158mg | Potassium: 57mg | Fiber: 2g | Sugar: 31g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.4mg