Cranberry Chutney
November 2023 VOLUME 1, ISSUE LV
Cranberry Chutney
INGREDIENTS
12 ounces cranberries, fresh or frozen (if using frozen, no need to defrost before using)
1 cup golden raisins
1 tart-sweet apple, such as Honeycrisp, Fuji or Gala, peeled, cored, and finely diced
2/3 cup finely chopped yellow onion, from one small onion
1 large clove garlic, minced
1-1/2 tablespoons grated fresh ginger, from a 2-inch knob
3/4 cup (packed) light brown sugar
1/4 cup honey
1-1/2 teaspoons orange zest, from 2 oranges
2/3 cup fresh orange juice, from 2 oranges
1/2 cup water
1/4 cup apple cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
Generous pinch red pepper flakes
Generous pinch salt
DIRECTIONS:
Mix together all of the ingredients in a medium pot and bring to a rapid boil over high heat.
Reduce the heat to low, cover with a lid, and simmer for 45 minutes.
Remove the lid and simmer the chutney for 15 minutes more, until thickened.
Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use.
From Once Upon A Chef