Leeks and cranberries chutney

Author: Les Cultures de chez nous
Confiture aux poireaux et canneberges
Preparation 5
Baking 95
Portions 6 pots
Freezing No


  • 2 packages of 250 g (6 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of olive oil
  • 60 ml (1/4 cup) of ginger, into julienne
  • 180 ml (3/4 cup) of maple syrup
  • 60 ml (1/4 cup) of red wine vinegar
  • 375 ml (1 1/2 cup) of cranberry juice
  • 250 ml (1 cup) of dried cranberry
  • Salt and pepper
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  • In a casserole with a thick bottom, brown leeks in olive oil at high heat for about 10 minutes or until tenderness. Add ginger, maple syrup and vinegar. Continue cooking for another tens of minutes. Spray the mixture with cranberry juice and simmer at very low heat for about 1 h 15. Stir from time to time. Liquids need to completely evaporates.
  • Incorporate dried cranberries, salt and pepper.
  • This jam is an excellent condiment for pâtés, terrines, foie gras and pies.

Chef's notes