Description
A festive cranberry chutney with a warm cognac kick.
Perfect with cheese and crackers for holiday gatherings.
Ingredients
Units
Scale
- 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
Instructions
- For the mulled cognac
- Place mulling spices in a prepared sachet or create your own with cheesecloth and twine.
- In a small to medium saucepan, combine fresh clementine juice, cognac, and the sachet of mulling spices.
- 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.
- Set aside.
- For the chutney
- Peel and section the clementines, removing the membrane and inner skins, then chop into chunks.
- Place cranberries and clementines in a medium-sized pot. Add sugar and gently stir to coat the fruit.
- 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.
- 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.
- 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