Caramelized Onion and Cranberry Chutney

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.

Sweet onions and tangy cranberries are a great combination in this flavourful chutney.

Sweet onions and tangy cranberries are a great combination in this flavourful, make-ahead chutney.

Ingredients

  • 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

Method

  • 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.

 Crostini:

  • 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.)

 

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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