Bacon & Cranberry Chutney

by Shawnda on December 7, 2013

in Appetizers,Beef,Burgers & Sliders,Condiments,Cranberries,Sandwich, Wraps, & Quesadillas

Bacon & Cranberry Chutney

Even before the last of those lovely bacon jam-filled pretzel rolls disappeared, I’d already staked out the idea of combining the bacon jam with cranberries for a spread-on-anything and stuff-in-everthang twist on cranberry sauce.

The original attempt of turning bacon jam into cranberry-bacon jam failed. Well, as much as something called “bacon jam” could fail. While tasty – and then, of course, still completely devoured – there was simply just too much bacon. A feat that I didn’t even know was possible before!

So I turned cranberry chutney into bacon-cranberry chutney instead. Plenty of tart cranberries and just enough bacon to turn the sweet and savory and smokey chutney into a “just one more spoonful won’t hurt” spread.

Burgers with Bacon & Cranberry Chutney and Brie

I put it over baked brie. And on burgers. And sliders.

And then I made a second batch and did it all over again, making The Cranwich for lunch 3 days in a row.

Festive and delicious with layers of flavor. And just enough bacon.

Bacon & Cranberry Chutney

Homemade cranberry chutney flavored with smokey bacon.

Ingredients

  • 3 slices of bacon, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup cider vinegar
  • 2 Tbsp bourbon
  • Juice of 1 orange
  • 1 tsp worcestershire
  • 1/4 cup brown sugar (more if desired)
  • 12 oz bag of cranberries
  • 1 cup water
  • Generous pinch of salt

Instructions

  1. Cook the bacon in a medium sauce pan until mostly crisped and then remove with a slotted spoon to a small saucer.
  2. Add the onion to the pan and cook until softened, about 5 minutes.
  3. Add the garlic and stir, cooking another minute.
  4. Return the bacon to the ban along with the remaining ingredients.
  5. Bring to a slow boil over medium heat and then cover, cooking for ~10 minutes until the cranberries have softened.
  6. Remove the lid and let simmer until nearly all of the liquid has cooked away, about another 10-15 minutes.
  7. Taste for sweetness and add another tablespoon or two of sugar, if you think it needs it.
  8. Transfer to a food processor or blender and pulse a few times.
  9. Transfer to a jar or bowl and keep in the refrigerator where it will last a good 2 weeks. Probably.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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{ 4 comments… read them below or add one }

1 Joanne December 8, 2013 at 9:18 am

I’m feeling like this would go over so well as a holiday hostess gift!! Salty sweet smoky love.

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2 Terrie Wahling December 9, 2013 at 11:31 am

How bout jack the heat up with some jalepenos…yewhaw!

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3 Leigh November 4, 2014 at 12:41 pm

I’m reading through this recipe and step 5 says to add bacon back and bring to a boil until cranberries are softened. I’m assuming during this step, I add all the liquids from the ingredients and the cranberries? Just want to make sure I’m making it right. ALL your recipes are so good, I don’t want to mess this up!

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4 Shawnda November 5, 2014 at 3:57 pm

Yes! Technically at the end of step 4… but yes :)

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