Cranberry-Pomegranate Chutney

This might have been my family’s favorite dish at the Thanksgiving table! It’s a nice variation on the usual cranberry sauce, and not tooth-achingly sweet. You can omit the pomegranate seeds if necessary, but they’re delightful so do seek them out if you can. Since this chutney isn’t cooked it is full of enzymes, which will help you digest that gut-busting meal. 😉

 

Cranberry-Pomegranate Chutney


Cranberry-Pomegranate Chutney

Makes 1 liter

1 navel orange, peeled, separated into segments, and seeds removed
1/3c. sucanat or rapadura
¼c. lemon juice
1t. cinnamon
1/8t. cloves
1t. grated fresh ginger
1t. salt
12oz. bag fresh cranberries
Seeds of 1 pomegranate

Place orange segments, sugar, lemon juice, cinnamon, cloves, ginger, and salt into food processor and pulse to blend. Rinse cranberries and pick them over to remove any soft ones. Add to food processor and pulse a few times more, leaving the mixture somewhat chunky. Stir in pomegranate seeds. Pack into a 1L or 1qt. jar and seal. Let sit on the counter out of direct light to ferment to taste, overnight or up to 3 days. It will become more tart as it sits, so taste it a couple times a day until the flavor is to your liking. (I let mine sit about 2 days.) Refrigerate before serving. Will keep about 1 month in the fridge, and it’s good with everything. Try it on sandwiches!

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8 Responses

  1. Elaine Fischer says:

    My friends and I like this cranberry sauce. I would prefer it without the crunch of the pomegranate seeds. I’ll make it again soon without the seeds.

  2. Julie says:

    Just mixed up a batch of this. I only had mandarins, so am using those in place of organes. I am also leaving out the pomagrantes, to eliminate the seed aspect. I can hardly wait, though, as just taste testing this after mixing it up….yum! Thanks for the recipe.

  3. Mellissa says:

    I make this every year, I love it! The pomegranate seeds add an excellent crunch and sweetness.

  4. edda blume says:

    can i use frozen cranberries in this recipe?

  1. February 3, 2015

    […] really quick and easy ferment to make and looks gorgeous to boot!  My relish was inspired by this version featuring pomegranates at Killer Pickles.  Here’s my contribution to something red this […]

  2. October 12, 2015

    […] my turkey. Luckily, with a little research and a few google searches I was able to find a Cranberry-Pomegranate Chutney recipe from KillerPickles (which not only goes nicely with my turkey, but also follows next weeks […]

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