Imen Dridi Julia Child’s Cranberry Chutney is made with tart cranberries, zesty lemon, Granny Smith apple, orange juice, spices, and vinegar and takes 30 minutes to prepare!
Try More Julia Child Recipes:
💗 Why You’ll Love This Cranberry Chutney Recipe:
- Bursting with Flavor: Tangy cranberries complemented by the brightness of citrus and a hint of spice.
- Easy Preparation: Simple steps and readily available ingredients make this chutney accessible to all skill levels.
- Homemade Goodness: Crafted with care, this homemade chutney offers a fresh, wholesome alternative to store-bought varieties.
❓ What Is Julia Child’s Cranberry Chutney Recipe?
Julia Child’s Cranberry Chutney is a delightful condiment made from fresh cranberries, Granny Smith apple, lemon, orange juice, spices, and vinegar. It’s simmered to perfection, creating a richly flavored accompaniment.
🍒 Julia Childs Cranberry Chutney Ingredients
- 1 large Granny Smith apple
- 1 lemon, medium-size
- 1 cup orange juice
- 3 cups fresh cranberries (one 12-ounce bag) more if needed
- 3 tablespoons white wine vinegar, plus more if needed
- ½ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon cayenne, plus more to taste
🥣 How To Make Julia Childs Cranberry Chutney
- Tear the apple in half, remove its core (you can peel it first if you wish), and cut it into small pieces, approximately 1½ cups.
- Use a zester or paring knife to remove about 10 thin strips of lemon peel. After that, cut the lemon lengthwise into halves and remove the ends.
- Divide each quarter into thin triangles measuring ½ inch.
- Coat the cranberries and orange juice in a 2- or 3-quart sturdy pot and place it over medium-high heat.
- Mix in the apple and lemon pieces, lemon peel strips, vinegar, and spices.
- Raise the heat to high and cover the pan to boil. Cook, covered, over medium heat for approximately 5 minutes after stirring, or until cranberries burst.
- Simmer, uncovered, for a further 4 or 5 minutes, or until the chutney has thickened.
- Adjust seasoning with additional sugar, salt, vinegar, or cayenne to taste. Allow to cool completely before you enjoy it.
💭 Recipe Tips
- Adjust Sweetness: Tailor the sugar level to your taste, balancing the tartness of the cranberries.
- Texture Control: Cook until desired thickness is achieved, ensuring a spreadable consistency.
- Flavor Enhancement: Experiment with additional spices like cinnamon or ginger for extra depth.
- Make Ahead: Prepare in advance and refrigerate for flavors to meld before serving.
🥪 What To Serve With Cranberry Chutney?
Serve Cranberry Chutney with roast turkey, pork tenderloin, grilled chicken, roasted vegetables, charcuterie board, or spread on sandwiches.
🎚 How To Store Leftovers Cranberry Chutney?
- In The Fridge: Keep leftover cranberry chutney in a sealed container for up to 10 days
- In The Freezer: Freeze leftover cranberry chutney in portions for up to 2 months, thawing in the refrigerator before use.
🥵 How To Reheat Leftovers Cranberry Chutney?
- Stove: Gently reheat leftover cranberry chutney in a saucepan for 5 minutes over low heat, stirring occasionally until warmed through.
- Microwave: Heat leftover cranberry chutney in short 60-second intervals, stirring in between until heated.
FAQs
How do you thicken cranberry chutney?
To thicken cranberry chutney, incorporate a thickener such as gelatin, pectin, or a cornstarch slurry into the simmering mixture.
How do you cut the tartness out of cranberry chutney?
To cut the tartness of cranberry chutney, balance flavors with a splash of vinegar for a harmonious sweet-tangy balance.
Why is my homemade cranberry chutney runny?
Your homemade cranberry chutney might be runny if insufficient sugar was used, as it helps to thicken and bind the mixture.
Should you cover cranberry chutney when simmering?
Yes, cover cranberry chutney when simmering to contain moisture and help the cranberries burst and cook evenly.
Try More Julia Child Recipes:
Julia Childs Cranberry Chutney Nutrition Facts
- Calories 50
- Total Fat 0g
- Total Carbohydrate 14g
- Dietary Fiber 0g
- Sugar 13g
- Protein 0g
Julia Child Cranberry Chutney
Description
Julia Child’s Cranberry Chutney is made with tart cranberries, zesty lemon, Granny Smith apple, orange juice, spices, and vinegar and takes 30 minutes to prepare!
Ingredients
Instructions
- Tear the apple in half, remove its core (you can peel it first if you wish), and cut it into small pieces, approximately 1½ cups.
- Use a zester or paring knife to remove about 10 thin strips of lemon peel. After that, cut the lemon lengthwise into halves and remove the ends.
- Divide each quarter into thin triangles measuring ½ inch.
- Coat the cranberries and orange juice in a 2- or 3-quart sturdy pot and place it over medium-high heat.
- Mix in the apple and lemon pieces, lemon peel strips, vinegar, and spices.
- Raise the heat to high and cover the pan to boil. Cook, covered, over medium heat for approximately 5 minutes after stirring, or until cranberries burst.
- Simmer, uncovered, for a further 4 or 5 minutes, or until the chutney has thickened.
- Adjust seasoning with additional sugar, salt, vinegar, or cayenne to taste. Allow to cool completely before you enjoy it.
Notes
- Adjust Sweetness: Tailor the sugar level to your taste, balancing the tartness of the cranberries.
Texture Control: Cook until desired thickness is achieved, ensuring a spreadable consistency.
Flavor Enhancement: Experiment with additional spices like cinnamon or ginger for extra depth.
Make Ahead: Prepare in advance and refrigerate for flavors to meld before serving.
