Cranberry Ginger Chutney with Thai Chiles recipe
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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
Nutrition Info
- 108.8 caloriescarbohydrate: 27.3 gcholesterol: : -fat: 0.2 gfiber: 2.4 gprotein: 0.6 gsaturatedFat: : -servingSize: -sodium: 103.9 mgsugar: 21.5 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Ginger Chutney with Thai Chiles
Directions
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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.