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!
- 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
- 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.
- 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.
- Stir in the chiles and then the cranberry sauce, salt and pepper.
- Simmer on low for about 10 minutes. Add more salt and pepper to taste as desired.
- Cook, store, and refrigerate. It will keep for about a week.
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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