Take Your Cranberry Sauce to the Next Level With Giada’s Pomegrante Chutney

Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Happy Cooking: Make Every Meal Count…Without Stressing Out by Giada De Laurentiis (Pam Krauss Books). An Emmy Award-winning Food Network star, De Laurentiis is also a Today show correspondent and has her own restaurant, Giada, at The Cromwell Las Vegas. Read more about Yahoo Food’s Cookbook of the Week here.

Photograph by Megan Fawn Schlow

By Giada De Laurentiis

Cranberry-Pomegranate Chutney
Makes 4 to 6 (6-ounce) jars

This condiment goes well with Thanksgiving turkey, Easter ham, or Fourth of July grilled sausages.

2 teaspoons extra-virgin olive oil
1 medium shallot, minced
2 teaspoons grated peeled fresh ginger
? teaspoon ground cardamom
? teaspoon ground cloves
? teaspoon fine sea salt
2 cups pomegranate juice
? cup agave syrup
? cup apple cider vinegar
2 tablespoons pomegranate molasses
2 (12-ounce) bags fresh cranberries
1 cup fresh pomegranate seeds (arils)

Heat the oil in a large saucepan over medium-high heat. Add the shallot, ginger, cardamom, cloves, and salt and sauté for 2 to 3 minutes, until the shallot is soft and fragrant. Add the pomegranate juice, agave, vinegar, pomegranate molasses, and cranberries and bring to a boil.

Reduce the heat to medium and simmer until the cranberries have burst and the chutney has thickened, 15 to 20 minutes. Add the pomegranate seeds and cool the chutney to room temperature before transferring it to jars or a storage container. Refrigerate the chutney until ready to use.

Reprinted with permission from Happy Cooking: Make Every Meal Count…Without Stressing Out by Giada De Laurentiis (Pam Krauss Books).

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More delicious ways to use cranberries:

Cranberry Soda Recipe

Gluten-Free Cranberry Lemon Cake

Beyond the Sauce: How to Bake With Cranberries