Roasted shallots bring out their sweetness which pairs well with the tart Cape Cod Select cranberries. Roasted Shallot Cranberry Chutney is not only a delicious side dish for your holiday meals, but the perfect spread for sandwiches.
Did y’all enjoy #CranberryWeek? I hope so! We had a great time making and sharing all those cran-spiration recipes. Yeah. I’m making words up. It’s New Year’s Eve!!
Sadly, I wasn’t able to leave work early yesterday like most of the feds. We were stuck making last minute changes as people were finding errors that should have been caught MONTHS ago. And it was a skeleton crew, which made it worse.
I’m starting to think I’m the only responsible adult that checks the leave calendar before putting in for time off. That includes the bosses because they definitely didn’t check the calendar before they approved ALL THE LEAVE! That’s okay, I’ll just put in my leave for the holidays next week. It’s going to be up to everyone else to make sure there’s coverage.
Confession. I completely forgot the cranberry sauce for Thanksgiving dinner. How horrible is that? It’s okay. I got thrown off my schedule because the turkey decided to be done earlier than anticipated. So, we had to rush to get everything else cooked to catch up with the turkey. Hence the container of buttery dinner rolls that are in the refrigerator that didn’t get made.
And a container of chutney that didn’t get eaten. Not this chutney, of course. That would just be gross. It just meant that I had to make this chutney again. Thankfully I was able to do that with the frozen cranberries that Cape Cod Select sent me for their recipe competition. I had an extra bag in the freezer to make another batch of this delicious chutney.
Now, I can put it on my ham sandwich I’m having this weekend. Because you must have ham on New Years along with black eyed peas and scalloped potatoes. At least that’s what we eat. And chutney is a delicious spread for sandwiches and meats. I bet you haven’t tried a chutney on a sandwich have you? I did when I made these grilled cheese sandwiches. But that’s a whole other chutney.
And, of course, the smallest ham I can find is at least 12 pounds. Just like a turkey. I can’t find one smaller than that. To that, some would say, “Why not just by one of those smaller hams and glaze it?” It’s just not cost effective!
One of those smaller hams is almost the same price as the spiral sliced ones on sale. Besides, I don’t mind all the leftovers. It just means I get to be creative in what I do with them. Which, in turn, means I get to share these creative recipes with y’all, dear readers. Since I have some 13 bean soup mix, I do see some bean soup in my near future. And maybe some cornbread…
I’m sure you don’t mind that like I don’t mind that I forgot to serve this chutney. It simply means I get to enjoy all its delicious flavors without all the interruptions of the gravy, the mashed potatoes, the stuffing, etc.
I know you will want to make this chutney the star of the show. It’s sweet and savory together. It has delicious flavor from the spices that are brightened up with the orange zest. It’s a cranberry recipe that I will make year after year. Especially since I can purchase these Cape Cod Select cranberries at my local Harris Teeter grocery store. Try their store locator to find a store near you that sells these delicious berries.
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Do you love your cranberry dressing? If not, why not try my chutney?
Roasted shallots bring out their sweetness which pairs well with the tart cranberries. Roasted Shallot Cranberry Chutney is not only a delicious side dish for your holiday meals, but the perfect spread for sandwiches.
- 2 large shallots
- 2 cups Cape Cod Select premium frozen cranberries, thawed
- 1 cup water
- 1 cup sugar
- 1/2 cup golden raisins
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- Salt and pepper to taste
- Preheat oven to 400.
- Wrap shallots in heavy duty aluminum foil and roast in the oven for 20 to 30 minutes or until they become fragrant. Allow to cool completely before peeling and coarsely chopping.
- Combine the cranberries with the remaining ingredients in a saucepan. Bring to a boil and then simmer until the berries begin to burst open. Stir in the shallots. Bring to room temperature before refrigerating overnight. Serve chilled.
I received Cape Cod Select cranberries to participate in their recipe competition, but all opinions are my own.