• Yorba

A playful twist of Thanksgiving flavors: 2010 Zinfandel paired with Cranberry Orange Chutney

Updated: Apr 17, 2020

Welcome to Yorba's Virtual Kitchen. Sommelier and Chef "JLew" will be featuring pairings with Yorba Wines over the upcoming weeks.

Join Ann and Justin in the kitchen for a relaxing interactive evening of food and wine. Click here for our complimentary virtual tasting.

Wine - 2010 Zinfandel I Buy Now

Pairing - Cranberry Orange Chutney

Why - This Zinfandel screams traditional Thanksgiving flavors - holding smells of herbs and red fruits like cranberries.

Chutneys are sweet like jams but have more acidity because of the addition of vinegar. Yorba's Zinfandel is well balanced with red fruits, herbs and a lively acidity. Our goal is to match the intensity of the acidity with our pairing.

Cranberries are our red fruit components of this Thanksgiving-inspired pairing - the opportunity for being playful is in the herbs and spices by including ginger and cinnamon in the recipe.

Cranberry Orange Chutney Ingredients

  • 1 large orange (peeled, membrane removed, chopped)

  • ¼ cup orange juice

  • 12 ounce bag cranberries (fresh or frozen, rinsed  and drained)

  • 3/4 cup sugar (any kind)

  • 1 large apple (peeled, cored, chopped)

  • ½ cup golden raisins

  • 1 tablespoon apple cider vinegar

  • ½ teaspoon ground ginger

  • ½ teaspoon cinnamon


Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to low and cook for 5 to 8 minutes until cranberries are bursting. Stir occasionally to prevent burning and promote an even temperature. Allow chutney to cool for serving. 


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