Jacques Pepin’s Cranberry Chutney

Try this sprightly chutney to accompany roasted birds or pork.


1 tart apple, such as Granny Smith, peeled, quartered and cored

1 medium lemon, rinsed and dried

1 cup orange juice

3 cups fresh cranberries

3 Tablespoons white wine vinegar or apple cider vinegar

½ cup sugar

¼ teaspoon salt

1/8 teaspoon cayenne pepper

Chop apple into small dice, about ¼-inch. Use a vegetable peeler to trim the zest from the lemon and cut 10 or so thin julienned strips. Discard rest of zest. Trim off the ends of the lemon and cut into lengthwise quarters. Cut each quarter into thin triangular crosswise slices, discarding any seeds.

Place the orange juice, cranberries, apple and lemon pieces, strips of zest and the remaining ingredients in a medium, heavy bottomed non-reactive saucepan. Stir together and bring to a boil over high heat. Reduce the heat to medium, cover and cook for 5 minutes or until all the cranberries have burst.

Uncover the pan and simmer slowly for 4 or 5 minutes, until the chutney has thickened. Cool to room temperature before serving, or cover and refrigerate for up to a week or two. May be frozen to keep longer.