Balsamic Cranberry Chutney

Lori & Paul, Burp!

Move over canned cranberry sauce. There’s a new dish in town. This sweet and slightly sour cranberry chutney makes full use of the tangy flavor of balsamic vinegar to make it the perfect side for that classic Thanksgiving turkey. It’s also great alongside pork roast or served with cream cheese for a perfect holiday cracker spread.

Balsamic Cranberry Chutney

By Lori & Paul
Makes about 2 cups


2 tablespoons butter
1 small onion, minced
10 ounces fresh or frozen cranberries
1/3 cup balsamic vinegar
2/3 cup sugar
2 teaspoons grated fresh ginger
½ teaspoon cinnamon
½ teaspoon kosher salt


Melt butter over medium heat. Add onions and cook until onions are tender and beginning to turn translucent. Add remaining ingredients.

Increase heat to high and bring liquid to a boil, stirring so that sugar dissolves. Reduce heat to medium- high and allow to simmer for 8-10 minutes, stirring occasionally, until cranberries burst and liquid reduces slightly.

Cool completely. Spoon cooled chutney into a jar (or other non-reactive container). Chutney will keep in the refrigerator for up to 2 weeks.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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