This isn't your everyday cranberry sauce. We're not saying that there's anything wrong with a simple batch of the essential homemade condiment during the holidays, but every now and again, it's nice to mix things up a little bit.
Starting with a fairly straight-forward approach to cooking down cranberries, this recipe calls for a little Fallentimber Meadery Honey Buck, apple cider vinegar and a familiar, but unusual ingredient: butternut squash.
By adding the diced, Canadian-grown squash toward the tail end of the cooking process, and then letting the chutney cool and chill in the fridge for a minimum of 12 hours almost pickles the small chunks of squash and gives it a texture akin to a cooked apple or pear. Keep people guessing around the holiday dinner table with this "secret ingredient".
What is that?
Delicious, that's what!
Food lovers can unite this holiday season by cooking interesting recipes like this one, but don't just limit the chutney to your dinner table. It makes for a great addition to charcuterie boards and mixed with a little mayonnaise, it becomes the perfect spread for a turkey or ham sandwich. And in the absence of sparkling mead, use a dry Canadian apple cider.
Cranberry and butternut squash chutney
Place first 6 ingredients in a medium pot and bring to a simmer on medium-high heat, stirring occasionally.
Once it comes up to a simmer, reduce to low heat and let cook until mixture thickens notably, approximately 3 to 4 minutes. Cover and continue to cook for 10 minutes.
Remove rosemary sprig and discard. Stir diced butternut squash into cranberry mixture.
Cook for 5 more minutes before transferring to bowl or heat-safe container to cool.
Cover and chill in fridge for at least 12 hours then use as desired.
- Yield:
- 4 cups
- Cook Time:
- 20 minutes
