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Cranberry Ginger Chutney with Thai Chiles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spice up your holiday table with a Thai chile cranberry chutney infused with apple, orange, and cinnamon.
Ingredients:
  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • 0.5 cup cider vinegar
  • 0.33333334326744 cup brown sugar
  • 0.25 cup apple juice
  • 0.25 cup orange juice
  • 2 cups fresh cranberries
  • 1 cup chopped tart apple
  • 0.25 cup raisins
  • 1 whole fresh Thai chile pepper
  • 1 teaspoon grated fresh ginger root
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt, or more to taste
Instructions:
  • Gently cook shallot and garlic in a covered heavy pot over low heat until they release moisture without browning, approximately 3 minutes.
  • Combine cider vinegar, brown sugar, apple juice, and orange juice in the pot with the shallot and garlic. Simmer the mixture, stirring to dissolve the sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt; stir well.
  • Bring the liquid to a boil. Lower the heat and simmer until the mixture thickens and the cranberries soften, about 8 to 10 minutes. Discard the chile pepper and season with salt to taste.

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