How to Make Cranberry Ginger Chutney with Thai Chiles - A Step-by-Step Guide

If you're looking for a unique and flavorful accompaniment to your holiday spread, look no further than this Cranberry Ginger Chutney with Thai Chiles. This bold and tangy chutney is the perfect blend of sweet and spicy, making it a standout addition to your Thanksgiving or Christmas table.

Cranberry chutney is a classic holiday dish, but this recipe takes it to the next level with the addition of fresh ginger and spicy Thai chiles. The combination of tart cranberries, zesty ginger, a...

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Ingredients

  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • ½ cup cider vinegar
  • ⅓ cup brown sugar
  • ¼ cup apple juice
  • ¼ cup orange juice
  • 2 cups fresh cranberries
  • 1 cup chopped tart apple
  • ¼ cup raisins
  • 1 whole fresh Thai chile pepper
  • 1 teaspoon grated fresh ginger root
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt, or more to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
  • Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
  • Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.
  • Nutrition

    109 cal.

    • Total Fat: 0g
    • Sodium: 104mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 22g
    • Protein: 1g
    • Vitamin C: 11mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 175mg