Cranberry and Roasted Beet Chutney

Courtesy of Tanya Holland (Col ’87)

Side dish, serves 8
Cranberry and Roasted Beet Chutney

Executive chef Tanya Holland received formal training in Burgundy, France, and has been featured on numerous national shows, including Top Chef. Her resume is extensive, she’s trained under the best, and her Brown Sugar Kitchen in West Oakland, California, displays her passion for modern soul food. Her chutney dish “may break from the tradition of canned cranberry relish that people are used to,” she says, “plus the beets add an extra savory note.”


red beets (about 12 ounces), cleaned, trimmed and halved lengthwise
Olive oil, for drizzling
12 oz.
package fresh cranberries
of 1 orange
½ cup
fresh orange juice
piece fresh ginger, peeled and grated (about 1 tablespoon)
Scant 1 cup
2 tbsp.
ground cardamom
2 tsp.
apple cider vinegar (optional)


  1. Preheat the oven to 375°F. Place the beet halves on a large piece of aluminum foil. Drizzle with olive oil, then fold the foil over the beets and crimp the sides.
  2. Roast until tender when pierced with a paring knife, about 45 minutes (beets can take anywhere from 30 to 60 minutes depending upon their size and age, so start checking them after about 30 minutes).
  3. Remove from the foil, and when cool enough to handle, slip off the skins. Dice the beets and set aside.
  4. In a saucepan over medium heat, stir together the cranberries, orange zest and juice, grated ginger, sugar, bourbon and cardamom. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the cranberries begin to burst, about 8 minutes.
  5. Stir in the roasted beets and vinegar, if using, and continue to simmer to blend the flavors, 2–3 minutes more.
  6. Transfer to a serving bowl and let cool completely. Store in the refrigerator until ready to serve. The chutney can be made up to 1 week in advance.