Cranberry chutney
Cranberry chutney is a tangy and sweet condiment made by cooking cranberries with onions, ginger, and spices. This simple recipe results in a rich, jam-like sauce perfect for pairing with meats or cheeses.
Cook time 20 min
Prep time 10 min
Ingredients:
3 cup cranberries2 tbsp onion
1/2 tsp salt
3 tbsp vinegar
1/8 tsp red pepper (spice)
1 tsp ginger root
2/3 cup sugar
1 tsp garlic
1 tbsp vegetable oil
Cranberry chutney is a versatile and flavorful condiment that pairs perfectly with a variety of dishes, from roasted meats to cheese platters. This easy-to-make chutney combines tart cranberries with a blend of aromatic spices and a hint of sweetness, creating a unique and delicious addition to your meal.
Instructions:
- Rinse the cranberries under cold water and drain well.
- Finely chop the onion and ginger root.
- Mince the garlic.
- In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat.
- Add the finely chopped onion and minced garlic to the pan.
- Sauté until the onion becomes translucent and fragrant, approximately 3-4 minutes.
- Add the cranberries to the saucepan with the sautéed onions and garlic.
- Stir in the finely grated ginger root, 1/2 teaspoon of salt, and 1/8 teaspoon of red pepper flakes.
- Pour in 3 tablespoons of vinegar and add 2/3 cup of sugar.
- Turn the heat to medium-high and bring the mixture to a simmer.
- Once it starts to simmer, reduce the heat to low.
- Continue to cook, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 15-20 minutes.
- Taste the chutney and adjust for seasoning if necessary, adding more salt or sugar to your preference.
- Remove the saucepan from the heat and let the chutney cool to room temperature.
- Once cooled, transfer the chutney to a clean, airtight jar or container.
- Serve the cranberry chutney as a side with meats, in sandwiches, or use as a flavorful spread.
- Store the chutney in the refrigerator for up to two weeks.
You've successfully made a delightful cranberry chutney that will surely impress your guests. Enjoy it as a condiment with your favorite dishes or as a spread for sandwiches and toast. The vibrant flavor and beautiful color make it a standout addition to any table.
Cranberry chutney FAQ:
Cooking cranberry chutney typically takes about 15-20 minutes once the ingredients are combined. This includes bringing the mixture to a simmer and allowing it to thicken to a jam-like consistency.
Once cooled, store cranberry chutney in a clean, airtight jar or container in the refrigerator. It will keep for up to two weeks.
It's not recommended to substitute fresh cranberries with dried cranberries, as the texture and moisture content will differ significantly. Fresh cranberries help to create the desired consistency and tartness.
Cranberry chutney is done when the cranberries have burst and the mixture has thickened to a jam-like consistency. This usually occurs after simmering for about 15-20 minutes.
Yes, you can adjust the sweetness by adding more sugar to taste after cooking. Start with small increments and mix well to ensure even sweetness.
Tips:
- Make sure to use fresh cranberries for the best flavor and texture, but you can also use frozen cranberries if fresh ones are not available.
- Finely chop the onion, ginger root, and garlic to ensure they cook evenly and blend well with the cranberries.
- Cook the chutney on low to medium heat to prevent it from burning and to allow the flavors to meld together smoothly.
- Taste as you go and adjust the seasoning according to your preference. You can add more sugar if you prefer a sweeter chutney or more vinegar for added tanginess.
- Let the chutney cool completely before storing it in an airtight container in the refrigerator. It will thicken as it cools and the flavors will continue to develop over time.
- Serve the chutney at room temperature to enjoy its full flavor.
Nutrition per serving
2 ServingsCalories 350kcal
Protein 0.89g
Carbohydrates 90g
Fiber 6g
Sugar 77g
Fat 7g
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