Recipe courtesy of Gourmet Magazine

Cranberry Black Pepper Chutney

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 1 cup
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1/3 cup finely chopped shallot

1 tablespoon unsalted butter

6 ounces fresh or frozen cranberries (not thawed; 2 cups)

1/2 cup sugar

1/3 cup water

1 tablespoon cider vinegar

3/4 teaspoon cracked black pepper

1/4 teaspoon salt


  1. Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
  2. Note: Chutney can be made 1 week ahead and chilled, covered.