Each year I like to try a new dish for Thanksgiving and Christmas. This year I made a bright and flavorful jalapeno cranberry chutney that’s both spicy and sweet—perfect alongside turkey, stuffing, and steamed vegetables.
This chutney also makes a great sandwich spread, a glaze for chicken or fish, or a base for a fruity, tangy salad dressing with a kick.
Different Ways to Use This Jalapeno Cranberry Chutney
We brought this chutney to our family Thanksgiving, along with a cranberry vinaigrette. Although the vinaigrette couldn’t be served because of a lettuce recall, the chutney was a hit with those who tried it.
I saved some for leftovers and have been enjoying it in wraps and on plain sandwiches with fresh alfalfa sprouts. It adds brightness and a spicy-sweet contrast that pairs nicely with dark meat or roasted vegetables.
For a lighter sandwich, try it on a slice of Basic Low Carb Yeast Bread or on Wonderful Blender Buns & Dinner Rolls. For Trim Healthy Mama followers, this chutney is considered a Fuel Pull (FP).
Why Cranberries Are So Healthy
Cranberries are an excellent source of vitamin C during the fall and winter months and can support urinary tract health and overall immunity. Fresh cranberries freeze well in their original bag, so it’s easy to stock up when they’re in season.
This jalapeno cranberry chutney also freezes nicely and will keep up to six months in the freezer, making it convenient to prepare ahead for holiday meals.
Jalapeno Cranberry Chutney in 10 Minutes or Less
This chutney comes together quickly. I used a compact food processor to chop the ingredients, which keeps the texture rustic and speeds up prep. The chutney cooks down in minutes and the sweetener blends in as it cools.
- 12 ounces fresh cranberries
- 1/4 cup minced, seeded jalapeno (about 3 peppers)
- 1 whole mandarin orange, cut into wedges and seeded
- 1/2 cup red wine vinegar
- 1/4 cup chopped shallots
- 1/4 cup sweetener (use your preferred sugar substitute for a low-carb version)
- 1/4 teaspoon mineral salt
- 1/4 teaspoon ground black pepper
- Place cranberries, jalapeno, and mandarin wedges in a food processor and pulse until roughly chopped, stopping to scrape down the sides as needed.
- Bring the red wine vinegar and shallots to a boil in a saucepan, then reduce the heat and simmer until the liquid reduces by about half.
- Stir the chopped cranberry mixture into the reduced vinegar and cook over medium heat for about 5 minutes.
- Remove from heat and stir in the sweetener until well combined; it will dissolve into the chutney as it cools.