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Cranberry Chile Chutney

Cranberry Chile Chutney

Cranberry Chile Chutney is a spicy sweet tart condiment that makes an exceptional compliment to turkey, potatoes, yams, or even on crackers with cream cheese.

Well, after making this and photographing it, I was down to about half a batch. First I put it on top of Ritz crackers smeared with cream cheese. Took some photos that looked really boring. So I had to eat them. Plus there were some broken crackers, so I had to put cream cheese and chutney on those, and eat them too. Then I took these photos. No crackers and this stores really well in the fridge, but I kept eating a spoonful here, spoonful there. Not enough left for Thanksgiving now.

This chutney is just full of flavor and downright addicting – tart, savory, spicy. I can’t imagine having Thanksgiving dinner with regular cranberry sauce when I can have something like this. It’s a definite keeper that I’ll be making year after year. Hope you like it as much as I do!

Cranberry Chile Chutney
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 1 inch piece fresh ginger (size of top joint of a thumb)
  • 3 cloves garlic, pressed (or minced)
  • ½ cup apple cider
  • ¼ cup sugar
  • 1 14 oz can whole berry cranberry sauce
  • 1 tbsp diced hot green chiles (or more if medium or mild)
  • ¼ tsp salt
  • ⅛ tsp black pepper
Instructions
  1. With a vegetable peeler, slice the ginger into paper-thin slices, stack them and then cut into very thin slivers. You don't have to peel the ginger, but it's okay if you want to.
  2. Combine ginger, garlic, cider, and sugar in a small saucepan. Bring to a boil, then simmer about 15-20 minutes. The mixture should reduce from about ¾ cup to ⅓ cup in volume.
  3. Stir in the chiles and then the cranberry sauce, salt and pepper.
  4. Simmer on low for about 10 minutes. Add more salt and pepper to taste as desired.
  5. Cook, store, and refrigerate. It will keep for about a week.
Notes
Commentary:
Well, after making this and photographing it, I was down to about half a batch. First I put it on top of Ritz crackers smeared with cream cheese. Took some photos that looked really boring. So I had to eat them. Plus there were some broken crackers, so I had to put cream cheese and chutney on those, and eat them too. Then I took these photos. No crackers and this stores really well in the fridge, but I kept eating a spoonful here, spoonful there. Not enough left for Thanksgiving now.

This chutney is just full of flavor and downright addicting – tart, savory, spicy. I can’t imagine having Thanksgiving dinner with regular cranberry sauce when I can have something like this. It’s a definite keeper that I’ll be making year after year. Hope you like it as much as I do!

 

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