Photo: Greg DuPree
Active Time
40 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 16 (serving size: about 3 1/2 tbsp.)

For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. Beyond the Thanksgiving plate, you can serve the chutney as a topper for crostini spread with goat cheese or with smoked salmon.

How to Make It

Step 1

Fill a large saucepan with water to a depth of 1 inch. Place a steamer basket in saucepan; place beets in basket. Cover, bring to a boil, and steam 12 to 15 minutes or until tender. Drain. Once cool, peel and cut into cubes.

Step 2

Heat a small skillet over medium-high. Add coriander and mustard seeds; cook 5 minutes or until toasted. Crush toasted seeds with a small heavy skillet until coarsely ground.

Step 3

Heat olive oil in a large skillet over medium-high. Add beets, crushed seeds, and onion; cook 6 minutes. Reduce heat to medium-low. Add cranberries and next 4 ingredients (through sugar) to pan; cook 20 minutes or until thickened. Stir in salt; cool. Refrigerate in an airtight container up to 1 week.

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