Cranberry Chutney from Chef Peter Davis

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Chef Peter Davis spices up the traditional Thanksgiving table staple, cranberry relish, with a little fresh ginger and star anise. The tart, spicy add-on from the Henrietta’s Table chef and cookbook author will complement your holiday turkey, though he also recommends it with roast duck or chicken any time of year.


Servings: 1


  • 1 tablespoon fresh ginger, finely chopped
  • 3 tablespoon shallots, finely chopped
  • 2 teaspoons vegetable oil
  • 1 cinnamon stick
  • 2 pieces star anise
  • 4 cups fresh cranberries
  • 1 cup kumquats, thinly sliced
  • 2 cups fresh orange juice
  • 1/2 cup sugar
  • 1/2 cup red wine vinegar


  1. In a heavy bottomed saucepan, lightly saute the ginger and shallots in the oil.
  2. Tie the cinnamon stick and anise in a cheesecloth pouch. Add it, plus the remaining ingredients, to the saucepan.
  3. Bring everything to a boil, then reduce to a simmer and cook, stirring occasionally to prevent sticking, until the cranberries are soft and cooked through.
  4. Set aside to cool.

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