Cranberry Chutney
A delightful cranberry chutney that balances sweetness, spice, and tang, perfect for holiday feasts or everyday meals.
Equipment
- Large Pot
- Mixing Spoon
Ingredients
Ingredients
- 500 grams granulated sugar
- 250 ml apple cider vinegar
- 1 teaspoon chili powder
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 500 grams cranberries fresh or frozen
- 450 grams red onion diced
- 50 grams fresh ginger grated
Instructions
- Step 1: Prepare Your Ingredients - Gather all your ingredients. Wash the cranberries if they are fresh, and if you’re using frozen cranberries, you can use them straight from the freezer. Dice your red onions and grate the fresh ginger for maximum flavor.
- Step 2: Combine Sugar and Vinegar - In a large pot, combine the granulated sugar and apple cider vinegar. Stir well until the sugar starts to dissolve.
- Step 3: Add Spices and Aromatics - Add the chili powder, ground cloves, and salt to the pot. Stir everything together.
- Step 4: Add Cranberries, Onions, and Ginger - Add the cranberries, diced red onions, and grated ginger to the pot. Stir to combine.
- Step 5: Simmer the Mixture - Place the pot on medium heat and bring to a gentle boil. Reduce the heat to low and let it simmer uncovered, stirring occasionally.
- Step 6: Cook Until Thickened - Cook for about 30-40 minutes until the chutney has a jelly-like consistency.
- Step 7: Cool and Serve - Remove from heat and let it cool. It’s best to let it sit for a few hours or overnight in the fridge.
Notes
For a smoother chutney, consider blending it briefly with an immersion blender. Adjust the chili powder for spiciness. Store in airtight jars in the fridge for about two weeks.