IE 11 is not supported. For an optimal experience visit our site on another browser.

Cranberry Pomegranate Chutney

COOK TIME
20 mins
PREP TIME
10 mins
YIELDS
4-6 jars
RATE THIS RECIPE
(5)
Curtis Stone's Roast Turkey with Sage Brown-Butter Gravy.TODAY, November 22nd 2016.
Curtis Stone's Roast Turkey with Sage Brown-Butter Gravy. TODAY, November 22nd 2016.Nathan R. Congleton / TODAY
COOK TIME
20 mins
PREP TIME
10 mins
YIELDS
4-6 jars
RATE THIS RECIPE
(5)

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 medium shallot
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine salt
  • 2 cups pomegranate juice
  • 1/2 cup agave
  • 1/4 cup apple cider vinegar
  • 2 tablespoons pomegranate molasses
  • 2 12-ounce bags fresh or frozen cranberries
  • 1 cup fresh pomegranate arils

Chef notes

This pretty (and surprisingly easy to make) chutney is the perfect addition to the Thanksgiving table and would also be wonderful on a cheese plate.

Preparation

Place the oil in a large saucepan over medium-high heat.  Add the shallots, ginger, cardamom, cloves and salt and saute for 2 to 3 minutes until the shallots are soft and fragrant. Add the juice, vinegar, agave, pomegranate molasses, and cranberries and bring to a boil.  Reduce the heat to medium and simmer until the cranberries have burst and the chutney has thickened, about 15-20 minutes.  Add the arils and cool the chutney to room temperature before transferring it to glass jars.  Refrigerate the chutney until ready to use.