Tequila Cranberry Chutney


Tequila Cranberry Chutney

Photo by James Acomb


  • 1 pound fresh cranberries
  • 2 oranges juiced, or 1 cup prepared juice
  • 1 tablespoon orange zest
  • 1 teaspoon of finely-chopped rosemary
  • 1 teaspoon apple cider vinegar
  • 2/3 cup light brown sugar
  • 1/4 cup tequila
  • 1/2 cup water
  • 1 tablespoon butter
  • Coarse salt and ground black pepper
  1. Wash cranberries thoroughly. Zest orange; and use a juicer to yield 1 cup of fresh juice.
  2. Combine all ingredients (except salt and pepper) in a large saucepan. Bring to a boil over medium-high heat and then reduce heat to simmer; cover. Cook, stirring occasionally, for 10-15 minutes or until chutney thickens and cranberries burst.
  3. Remove from heat; season with salt and pepper. Allow to cool and store in refrigerator until ready to serve.

Tip: This dish can be made up to one week in advance.

–Recipes by Trace Barnett | Photos by James Acomb

This story appears in Birmingham magazine’s November 2017 issue. Subscribe today!

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