Cranberry Chutney
This Indian-inspired Cranberry Chutney with apples, raisins, ginger, and spices is the perfect holiday condiment. Ready in 30 minutes, it’s a festive, savory-sweet twist on cranberry sauce for Thanksgiving, Christmas, or entertaining.
Servings: 8 servings
Calories: 97kcal
Equipment
Ingredients
- ½ tablespoon neutral oil
- ½ teaspoon cumin seeds
- ½ serrano pepper diced
- 1 tablespoon ginger grated
- 1 garlic clove minced
- 12 ounces cranberries fresh or frozen
- 1 honeycrisp apple cored and diced
- 1.5 ounces golden raisins
- ⅓ cup sugar
- ½ cup orange juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon garam masala
- ¼ teaspoon salt
Instructions
- To prep - Dice the serrano pepper and garlic clove. Core and dice the apple. Grate the ginger.
- In a sauce pan on low to medium heat, add the oil. Once hot, add the cumin seeds, diced serrano pepper, minced garlic clove, and grated ginger. Sauté for 2 minutes until you can smell the aroma.
- Now, add the diced apple, cranberries, golden raisins, sugar, orange juice, salt, and apple cider vinegar into the sauce pan. Mix everything together really well.
- Let the chutney come to a simmer the chutney and cover it with a lid, stirring in 3-5 minute intervals. About 10-12 minutes in, the cranberries will start to burst and the apples will soften. Another 12 minutes in, the mixture will have reduced by about half.
- At about 25 minutes, stir in the garam masala. Remove the chutney from heat.
- Optionally, mash down the cranberries and apples for a thick cranberry chutney. Or keep it chunky for texture.
- Allow the chutney to cool. Serve at room temperature or chilled.
Notes
- Cranberry Chutney can be kept in an airtight container in the refrigerator for up to 10 days.
- It can also be frozen for up to 2 months. Thaw it in the fridge overnight for use the next day.
