Cranberry Chutney
This recipe creates a tangy and flavorful cranberry chutney. Fresh cranberries are combined with minced shallots, ginger, jalapeños, green and yellow bell peppers, apple cider vinegar, brown sugar, and raisins. The mixture is gently simmered for about 5 minutes until the cranberries are tender but not overly soft. The chutney balances sweet and sour flavors, with seasoning adjusted to taste. It is stored in clean jars and refrigerated, where it will keep for several months. This recipe yields about 3 cups of chutney.
Cranberry Chutney Recipe
Ingredients:
- 12 oz fresh organic cranberries
- 1 Tbsp organic olive oil
- 3 organic shallots, minced
- 1 Tbsp fresh organic ginger, minced
- 1-2 jalapeno chilies, seeded and minced
- 1 organic green bell pepper
- 1 organic yellow bell pepper
- ½ cup organic apple cider vinegar
- ½ cup organic brown sugar, or to taste
- ½ cup organic raisins
- Salt and fresh ground black pepper
Instructions:
- Wash and pick through the cranberries, removing any stems. Core and seed the green and yellow peppers, dice into 1/2 -inch pieces
- Heat oil in a large saucepan. Cook shallots and ginger over medium heat for 30 seconds, until soft but not brown. Add remaining ingredients and gently simmer for 5 minutes, or until the cranberries are just tender (not too soft). Adjust the seasoning, adding sugar and vinegar to taste. The chutney should be a little sweet and a little sour.
- Store in clean jars in the refrigerator, it will keep for several months. Makes 3 cups.
