Cranberry Carrot Chutney

 

6-8 Servings

 

10-12 carrots, peeled and sliced on the oblique

1 quart frozen cranberries, thawed

1/4 lb (1 stick) unsalted butter

Pure maple syrup to over berries

Kosher salt to taste.

 
  1. Place sliced carrots in a large pot of cold water. 
  2. Set over medium-high heat, bring to a boil, and cook until tender.
  3. Drain water from pot and transfer carrots into a bowl of ice water to immediately stop the cooking.
  4. Put cranberries into a large saucepan and add maple syrup to cover.
  5. Stir in butter and Kosher salt.
  6. Strain carrots and add to cranberries.
  7. Bring to a simmer and cook just until the cranberry skins start to pop.
  8. Adjust salt if necessary and serve! 
 

 

 

 

 

 

 

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