Cranberry Chutney

This cranberry chutney is made with dried cranberries and apples. It has garlic, shallots, ginger and chili pepper in it as well. It is a great alternative or addition to the traditional cranberry sauce that we eat at Thanksgiving and Christmas.

This chutney is loaded with flavors from the garlic, ginger and scallion. The chili pepper is hardly noticeable. If you want it spicier go ahead and add more. If you really want it spicy leave the membrane and seeds on. That will give it a real kick.

This chutney goes beautifully with poultry, pork, beef, lamb and fish so you can really serve it with whatever you want. Try making a turkey and stuffing sandwich with this the day after Thanksgiving. You can also serve it as an appetizer with some crackers and cream cheese.

This cranberry chutney will last for about two months in the fridge in a closed container. It is a very nice gift from your kitchen.

This is what you are going to need for this delicious and versatile cranberry chutney:

Makes about 2 cups
½ cup (125 ml) white vinegar
1/3 cup (79 ml) water
½ cup (100 grams) white sugar
1 cup (120 grams) dried cranberries
2 garlic cloves – minced
1 shallot – finely chopped (about 2 TBS)
1 tsp. of chopped, fresh Rosemary leaves
½ jalapeño pepper with no membrane or seeds – finely diced (optional)
1 TBS of finely chopped fresh ginger
1 green apple – peeled and chopped

Add all ingredients except for apple into a pot. Stir constantly until sugar dissolves. Bring liquid to a boil, cover pot and reduce heat. Simmer for 20 minutes.

Add the apple and simmer at low heat for 45 to 60 minutes or until you have a marmalade consistency. Mash the apples and mix. Cool down and store in a closed container in the fridge for up to two months.

2 TBS – CALORIES 55.56; FAT 0.12 grs (sat 0.00; mono 0.01; poly 0.05); PROTEIN 0.11 grs ; FIBER 0.50 grs; CARBS 13.85 grs; CHOLESTEROL 0.00 mg; IRON 0.12 mg; SODIUM 1.01 mg; CALCIUM 2.74 mg

Print the Cranberry Chutney Recipe Here

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