Mulled Cognac Cranberry and Clementine Chutney

My grandmother had a rule: no store-bought condiments at Christmas. I thought it was stubborn until I spent one December afternoon making cranberry chutney with cognac mulled on the stovetop and understood exactly what she meant. The smell alone, cloves and cinnamon and warm citrus, changed what the holiday felt like that year. This chutney ended up on the cheeseboard and then on leftover turkey sandwiches the next morning and then eaten cold with a spoon by my brother at midnight. It’s a little sweet, a little tart, and the mulled cognac gives it warmth without turning it into a boozy novelty. Clementines work better than oranges here; smaller, sweeter, less sharp.

How to Make Mulled Cognac Cranberry and Clementine Chutney

Mull the cognac gently

Don’t rush this step. Keep the heat low and let the spices steep for the full twenty minutes. Boiling the cognac burns off the flavor you’re trying to add. A sachet made from cheesecloth keeps the spices contained and saves you from fishing them out later.

Maple sugar, not regular

Maple sugar rounds the tartness of the cranberries differently than white sugar. If you can’t find it, use half white sugar and half maple syrup, adjusting for the extra liquid. The chutney should be jammy, not syrupy, so cook it down until it holds its shape on a spoon.

Make it ahead

This chutney improves with a day or two in the refrigerator. The flavors settle and deepen. Store it in a sealed jar and it keeps for two weeks. Good cold from the jar, better at room temperature with a sharp cheddar.

Mulled Cognac Cranberry and Clementine Chutney

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• Author: Alisha Randell
• Total Time: 60 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

A festive cranberry chutney with a warm cognac kick.
Perfect with cheese and crackers for holiday gatherings.

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp mulling spices
• 1 cups (237 ml) cognac
• 4 clementines, juiced
• 12 oz (340 g) fresh cranberries
• 3-4 clementines, skinned and chopped
• 0.5 cups (118 ml) maple sugar
• 1 tsp light oil (like grapeseed)
• 1 cups (237 ml) mulled cognac

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Instructions

1. For the mulled cognac
2. Place mulling spices in a prepared sachet or create your own with cheesecloth and twine.
3. In a small to medium saucepan, combine fresh clementine juice, cognac, and the sachet of mulling spices.
4. Over moderate heat, bring the mixture to just below a boil. Reduce heat, cover, and simmer on low heat for 20 minutes, stirring occasionally to ensure the spices remain damp.
5. Set aside.
6. For the chutney
7. Peel and section the clementines, removing the membrane and inner skins, then chop into chunks.
8. Place cranberries and clementines in a medium-sized pot. Add sugar and gently stir to coat the fruit.
9. Add oil and mulled cognac, bringing the mixture to a low boil. Continue mixing with a wooden spoon, pressing cranberries against the sides of the pan to release juices.
10. Reduce heat to low and simmer for about 25 minutes, or until the desired thickness is achieved. Add more mulled cognac or juice if the chutney becomes too thick.
11. Serve warm.

Notes

• For a smoother chutney, use a food mill or immersion blender to puree it after simmering.
• Substitute orange juice and zest for clementine if unavailable; adjust sugar accordingly.
• Store chutney in an airtight container in the refrigerator for up to 2 weeks; flavors deepen over time.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Simmering
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1/2 cup
• Calories: 200
• Sugar: 25
• Sodium: 5
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 5
• Carbohydrates: 30
• Fiber: 5
• Protein: 1

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