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Cranberry Pomegranate Chutney
Curtis Stone's Roast Turkey with Sage Brown-Butter Gravy.TODAY, November 22nd 2016.
Nathan R. Congleton / TODAY
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(4 rated)
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4-6 jars

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.


    • 2 teaspoons extra virgin olive oil
    • 1 medium shallot, minced
    • 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 cranberries, or frozen cranberries, thawed
    • 1 cup fresh pomegranate arils


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.

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Giada De Laurentiis, Curtis Stone make turkey, mashed potatoes for Thanksgiving

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