Cranberry Chutney
Servings: 1 cup
Cost: $15
A spread that is sweet, sour, spicy (if you want), and perfect with just about anything.
Print Recipe
Equipment
- Mixing bowl (for soaking dried cranberries)
- Cutting board and knife
- Medium-sized pot
- Food processor or blender (for finishing the chutney)
- Airtight container for storage
Ingredients
- 1 medium Roma tomato diced
- 1 small Granny Smith apple peeled and diced
- 1- inch piece of fresh ginger minced
- zest and juice of 1 orange
- ¼ medium red onion finely chopped
- ½ cup sweetened dried cranberries
- 1 dried chile or 1/2 tsp chili flakes
- 2 cloves garlic crushed
- a handful of cilantro stems and all
- 2 whole allspice berries
- 1 cinnamon stick
- 2 tbsp chopped almonds optional
- 1 tbsp cognac optional
- 2 tbsp brown or cane sugar
- 2 tsp kosher salt
Instructions
- In a medium pot, combine all the ingredients (tomato, apple, ginger, orange zest & juice, onion, dried cranberries, chile, allspice, and cinnamon, cognay (if using) sugar and salt). Stir to combine.
- Bring to a simmer over medium heat, then reduce to low. Let it cook uncovered for 25–30 minutes, stirring occasionally. The chutney should thicken and the fruit will break down.
- Add water if all liquid has burned off before the ingredients have broken down.
- Remove the cinnamon stick and any excess peppers (seeds). Transfer the rest to a food processor or blender and pulse until smooth (or leave a bit chunky if preferred).
- Taste and adjust the seasoning—add salt, sugar, or vinegar if necessary. Stir in chopped almonds if using.
- Let the chutney cool, then store in an airtight container in the fridge.
Notes
- Instead of brown of pure cane sugar, you can use any kind of sweetener - white sugar, honey, maple syrup.