Advertisement

Spicy Cranberry Chutney

Fall 2004

Your rating: None Average: 3.8 (21 votes)

What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia.



READER'S COMMENT:
"Great recipe, something a little different that everybody really liked! And it goes just as well on a turkey sandwich after Thanksgiving. I think I'll cut the vinegar with half water next time though, came out pretty vinegary in the end...
Spicy Cranberry Chutney

Makes: 5 cups (five 1/2-pint jars)

Active Time:

Total Time:

Ingredients

  • 8 cups fresh or frozen cranberries, (2 pounds)
  • 2 shallots, minced
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1 1/2 cups packed light brown sugar
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups red-wine vinegar
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons whole mustard seeds
  • 1 tablespoon freshly grated orange zest
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons salt

Preparation

  1. Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

Tips & Notes

  • Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions.

Nutrition

Per tablespoon: 35 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 1 g fiber; 58 mg sodium; 15 mg potassium.

Exchanges: 1/2 other carbohydrate


More From EatingWell

Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
Preserve
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Gifts
Vegan
Vegetarian
Publication
Fall 2004
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner