[This year I’m partnering with MacKenzie-Childs to share some of my favorite Thanksgiving recipes — I’m so excited! Watch the video and check out the festive table setting below.]
I’ve got a cranberry chutney that will elevate your Thanksgiving table into something special.
Really — this recipe is simple, bold, and packed with flavor. It transforms an ordinary plate into something memorable. You will love it.
I’m sharing the second part of my MacKenzie-Childs Thanksgiving spread and I’m genuinely thrilled about this one.
Working on these Thanksgiving flavors has been so much fun and has put me firmly in holiday mode. I’ve even kept my table set with the Pheasant Run line because it’s bold, festive, and so fun — I’ve been living in my dining room because of it.
To go with the dry-brined turkey (with cider glaze) I shared last week, I made a standout cranberry chutney. I served it in fluted courtly check bowls — they’re perfect for serving or display any time of year, and the gold lustre is stunning.
This chipotle cranberry chutney is more textured than classic cranberry sauce and brings a gentle heat that pairs perfectly with the fruit’s sweetness. I added chipotle peppers and a couple of tablespoons of adobo sauce straight from the can — it raises the savory depth and balances the sugar beautifully.
While it’s a fantastic Thanksgiving side, my favorite use is as a sandwich spread. It’s reminiscent of the post-Thanksgiving sandwich obsession — rich, tangy, a little spicy, and utterly addictive. It comes together quickly and can easily be made a day ahead, which makes holiday prep that much easier.
Yes, I’m obsessed.
Chipotle Cranberry Chutney
Yield:
6
20 minutes mins
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Ingredients
- 1 12 ounce bag of fresh cranberries
- 1/2 cup sugar
- 1/3 cup orange juice
- 2 tablespoons adobo sauce from the can of chipotles
- 1 chipotle pepper diced
Instructions
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Combine cranberries, sugar, orange juice, adobo sauce, and diced chipotle pepper in a saucepan over medium-low heat. Stir to combine, then bring to a simmer. Let the mixture bubble and simmer for about 10 minutes, until the cranberries begin to break down and the chutney thickens slightly. Keep it a bit chunky for texture.
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Remove from heat and let cool so it thickens more. Serve warm or chilled — both ways are delicious.
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Let’s dive in.