Cranberry Ginger Chutney with Thai Chiles

Cranberry Ginger Chutney with Thai Chiles

Get a touch of heat onto your holiday dinner table by using a Thai chile pepper in a cranberry chutney bursting with apple, orange, and cinnamon flavors.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
109 Calories

Recipe Instructions

Step 1
Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
Step 2
Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
Step 3
Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.
Cranberry Ginger Chutney with Thai Chiles
Cranberry Ginger Chutney with Thai Chiles

Ingredients

  • 1 teaspoon minced garlic
  • 2 cups fresh cranberries
  • 1 tablespoon minced shallot
  • 1 teaspoon grated fresh ginger root
  • 1 cup chopped tart apple
  • 1 whole fresh Thai chile pepper
  • 0.25 teaspoon ground cinnamon
  • 0.33333334326744 cup brown sugar
  • 0.25 cup orange juice
  • 0.25 teaspoon ground cloves
  • 0.5 cup cider vinegar
  • 0.25 cup raisins
  • 0.25 teaspoon salt, or more to taste
  • 0.25 cup apple juice

Categories

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