Balsamic Cranberry Chutney

This is the cranberry condiment that makes the canned jelly look sad. Fresh cranberries simmer with port wine, orange zest and juice, and a splash of balsamic, then get studded with chewy dried apricots and cherries and warmed with cinnamon, clove, and nutmeg.

The beauty of cranberries is that they thicken themselves. As they cook, they pop and burst, releasing natural pectin that sets the chutney into a glossy, spoonable sauce, no thickener required. You will know it is ready when most of the berries have popped.

Stir frequently so the sugar does not scorch, and add the spices near the end so they stay fragrant rather than cooking flat. Pull it off the heat while it still looks a little loose, because it thickens considerably as it cools. Better still, make it a day or two ahead. The flavors deepen and meld, and it is just as at home on a turkey sandwich or a cheese board as it is beside the holiday roast.

Chef Tips

• Cook until the cranberries pop and burst. Their natural pectin is what thickens the chutney, no thickener needed.
• Pull it off the heat while it still looks a little loose. It thickens a lot as it cools.
• Add the spices near the end so they stay bright, and stir frequently so the sugar does not scorch.

Variations

• Swap dried figs, golden raisins, or chopped dates for the apricots and cherries.
• Add a little fresh ginger or orange liqueur for extra warmth.
• Use red wine in place of the port for a less sweet, more savory chutney.