Jack Allen Kitchen's Texas Pecan Cranberry Chutney

Written by Erin Quinn-Kong

Jack Allen Kitchen Texas Pecan Cranberry Chutney

An Austin staple that now has four locations around town, Jack Allen's Kitchen has been delighting diners since 2009. For Thanksgiving, Chef Jack Gilmore shares his Texas pecan cranberry chutney recipe. His secret? "I soften the cranberries with fresh orange juice, which counteracts the bitterness of the berry," he says. And don't miss JAK's pumpkin goat cheese tart recipe, which he also kindly shared with Kettle & Brine. 


Jack Allen's Texas Pecan Cranberry Chutney
Serves 4-6 


1 cup water
¾ cup sugar
12 ounces fresh cranberries
1 cup apples, peeled, cored and diced
½ cup cider vinegar
1 cup orange juice
½ cup raisins
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
1 cup roasted pecans
2 tablespoons orange zest



1. In medium saucepan over medium heat, bring water and sugar to boil.
2. Add cranberries and next 7 ingredients, bring to boil, then simmer for 10 minutes.
3. Remove from heat, cool slightly, and add pecans and zest. Can be served at room temperature or cold.

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