Cranberry Ginger Chutney with Thai Chiles

The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it's the perfect complement to roasted poultry or game. Garnish with a couple of fresh chiles for a pretty effect.

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

Ingredients

• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• ¼ cup orange juice
• ¼ cup raisins
• 1 teaspoon minced garlic
• ⅓ cup brown sugar
• ¼ cup apple juice
• ½ cup cider vinegar
• 2 cups fresh cranberries
• 1 tablespoon minced shallot
• 1 teaspoon grated fresh ginger root
• ¼ teaspoon salt, or more to taste
• 1 cup chopped tart apple
• 1 whole fresh Thai chile pepper

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.