From Sherry Pocknett's kitchen · Sly Fox Den Too, Charlestown
stove · gastrique
NATIONAL AWARD WINNERSaffronbench Cranberry–strawberry Chutney
From a national-award-winning chef
Ratio
LEMON JUICE 45
Ingredients
- CRANBERRY454 g
- STRAWBERRY908 g
- SUGAR800 g
- LEMON JUICE45 ml
- SALT1 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Indigenous Mashpee Wampanoag chef of Sly Fox Den Too in Charlestown, Rhode Island; James Beard Best Chef: Northeast 2023. New England Indigenous ingredients: seafood, corn, berries, and cedar-plank cooking.
Originally published as Cranberry–Strawberry Chutney.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from USA Today 10Best (chef-shared) (published as “Cranberry–Strawberry Chutney”). Full citation lives in Provenance.