A Thanksgiving Chutney

prep time: 5 minutes
cook time: 15 minutes
yield: serves 6


  •  2 honey crisp applies, diced with skin on
  •  3 strips of pancetta, diced and browned
  •  1 8oz bag cranberries, fresh or frozen
  •  1/2 cup white wine
  •  1 cup unfiltered apple juice or cider
  •  salt and pepper to taste

Cooking Instructions

  1. Dice up a sweet, juicy apple with the skin on. Honey crisp would be great for this.

  2. Brown some pancetta in a saucepan with 1 tsp olive oil. Add in the apple and cranberries. Toss to coat with the rendered bacon.

  3. Pour in white wine and apple juice or non-spiced cider. If you’re a clove person, this would be a good place to use just the slightest hint of clove for an added layer of flavor.

  4. Stir to combine. Bring to a boil, then reduce to a simmer. Cook until thick. You may want to use a hand-held potato masher to slightly macerate the fruit once it’s cooked. Adjust with salt and pepper by taste. Serve as an accompaniment for the turkey.