Tangy cranberries are the perfect sidekick for sweet, caramelized onions. Kick up the flavour with a sultry, smoky balsamic and you’ve got a multipurpose preserve that is sure to impress. A plain or spicy balsamic would also work well in this recipe; whichever you choose, make sure it’s top quality balsamic. Enjoy the chutney in appetizers, with roasted meats or even on a cheese board. I always have a couple of jars in the fridge, ready for an impromptu gathering.
- 1 tablespoon (15 mL) olive oil
- 2 cups (500 mL) thinly sliced sweet onions
- 1/4 cup (60 mL) smoked balsamic vinegar
- 1 tablespoon (15 mL) honey or maple syrup
- 1/2 cup (125 mL) fresh or frozen cranberries, coarsely chopped
- 1/2 teaspoon (2.5 mL) salt
- Place a large skillet over medium heat. Add olive oil and onions.
- Stir well to coat onions with oil then sauté for about 25 – 30 minutes on medium-low heat, stirring occasionally, until onions are just beginning to turn golden.
- Drizzle vinegar and honey over onions, then add cranberries and salt. Stir to blend well.
- Continue cooking for about 3 – 5 minutes, until cranberries have softened and liquid has been reduced.
- Transfer cooked chutney to a jar and refrigerate for up to one month.
- Serve over crostini (see below) which has been spread with softened chèvre; top each one with about 2 teaspoons of the chutney and sprinkle with chopped parsley.
Makes 1 cup (250 mL) of chutney.
- To make crostini, preheat oven to 375F.
- Slice a slightly stale baguette thinly (1/4 inch / 6 mm) and lay the slices out on a baking tray.
- Brush bread slices lightly with olive oil and bake until just beginning to brown (6 – 8 minutes). Flip slices over and bake 3 – 4 minutes longer.
- Remove from oven and transfer slices to a cooling rack. (NOTE: you can make the crostini several days ahead; cool and place in an airtight container.)