As you might deduce, this recipe is a cross between a traditional cranberry sauce and a chutney, using a combination of fresh cranberries and dried cherries. My husband voted for chutsauce over sauceney…
Every November I make small batches of at least two different kinds of both cranberry sauce and fruit chutneys, because I love them so much. Sadly, I’m the only one who really enjoys them in my family, so I can’t make large batches. But to me, they’re so much fun to make, fun to experiment with, and just a good festive thing to do in the kitchen – with Christmas carols playing, of course.
This chutney-sauce would be fabulous with turkey or pork or duck, but it would also be a pretty and delicious topping a slab of cream cheese.
The recipe that caught my eye was on Epicurious.com right here. I altered it quite a bit.
Cranberry Cherry Chutney Sauce
3 tablespoons unsalted butter
1 purple onion, finely chopped
Pinch of salt
1/2 cup brown sugar, not packed
1/4 cup white sugar
12 ounces clean, sorted cranberries
7 ounces dried, pitted cherries*
3/4 teaspoon Chinese 5-spice powder
1/4 cup ruby port
1/4 cup water
Place the butter in a medium-sized enamel pot over medium heat. When the butter melts, add the onion and saute them for about 5 minutes, without any extreme browning.
Add the salt, brown sugar, and white sugar. Stir together and cook until the sugar dissolves.
Add the cranberries, cherries, and the Chinese 5-spice powder. Give everything a stir.
Then add the port and water. Let everything cook, stirring occasionally, over medium-low heat. It should take about 15 minutes until all of the cranberries have popped and the liquid is reduced.
Remove from the stove and let cool completely.
To store, place the chutney sauce in clean jars, cover, and refrigerate. Or, alternatively, freeze the chutsauce/sauceney until needed.
* I used dried Rainier cherries, which are extremely large. The original recipe listed 1 cup of dried cherries, but didn’t indicate the size or kind of dried cherries, so I weighed mine instead of measuring out 1 cup. You can adjust according to what kind of dried cherries you use; dried cranberries can be substituted as well.
note: Instead of port or just water, which was in the original recipe, consider using a liqueur, like an orange liqueur, or just orange juice or pomegranate juice. It all works to help plump up the cherries and cook the cranberries. Orange zest could be included in this recipe as well.