Cranberry Chutney
This vibrant Cranberry Chutney is a perfect balance of sweet and tart flavors, making it an excellent accompaniment to roasted meats or a festive spread for your holiday table. Easy to make, this homemade chutney combines fresh cranberries with spices and citrus for a delightful burst of flavor. Serve it chilled or at room temperature to elevate any meal.
Equipment
- 1 Saucepan
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Jar for storage
Ingredients
- 2 cups cranberries - fresh or frozen
- 1 cup sugar - adjust to taste
- 1/2 cup orange juice - freshly squeezed is best
- 1/4 cup onion - finely chopped
- 1/4 cup apple cider vinegar - adds tartness
- 1 teaspoon ground ginger - adds warmth
- 1/2 teaspoon cinnamon - for depth of flavor
- 1/4 teaspoon allspice - optional, for a spiced flavor
- 1/2 teaspoon salt - to taste
Instructions
- In a saucepan over medium heat, combine all ingredients. Stir well to mix and dissolve the sugar.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until the cranberries have burst and the mixture thickens.
- Remove from heat and let it cool slightly. The chutney will thicken further as it cools.
- Transfer to a jar and refrigerate. Enjoy chilled or at room temperature.
Notes
For added flavor, consider adding a splash of orange juice or zest. For a spicier chutney, incorporate a diced jalapeño.
This chutney can be made ahead of time and stored in the refrigerator for up to two weeks.
Pair with turkey, pork, or as a topping for cream cheese on crackers for an instant appetizer.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 22gProtein: 0.5gFat: 0.2gSodium: 50mgFiber: 2gSugar: 20g
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