Cranberry chutney
Discover the perfect blend of tangy and sweet with our exquisite homemade cranberry chutney recipe. Made with fresh cranberries, diced onions, a hint of ginger, garlic, and a touch of red pepper, this versatile condiment is perfect for enhancing your holiday meals or everyday dishes. Ready in just minutes, this delicious chutney pairs perfectly with meats, cheeses, or can be used as a unique spread. Dive into a burst of flavors with every spoonful!
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.
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.
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.
Nutrition per serving
2 ServingsCalories 350kcal
Protein 0.89g
Carbohydrates 90g
Fiber 6g
Sugar 77g
Fat 7g
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