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Author Notes: Sweet and hot is a favorite flavor combination of mine. This chutney is a departure from the ordinary cranberry sauce and is delicious with lamb and poultry or spread liberally on turkey or grilled cheese sandwiches.
Be certain to make the chutney 2 days prior to serving to let it ripen.
Makes about 2 cups
- 1 12-ounce bag fresh or frozen cranberries
- 2 small tangerines, Clementine or Satsuma, unpeeled, halved, seeded, cut into 6 wedges per half
- 1/3 cup minced red onion
- 1 cup granulated sugar
- 1 tablespoon minced fresh peeled ginger
- 1/4 cup minced candied ginger
- 1 teaspoon chipotle pureé or to taste, see note
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 cup walnuts, toasted and chopped
- handful pomegranate seedes, optional
- Combine all the ingredients, except the walnuts, in a large, heavy non-aluminum saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat and boil until the cranberries pop, 6 to 8 minutes. Remove from heat and stir in the nuts and pomegranate seeds, if using.
- When the chutney is completely cool, spoon into sterilized jars. Cover and refrigerate. Let the chutney ripen for at least 2 days before serving. Bring to room temperature before serving.
- The chutney will keep well for up to 3 months in the refrigerator stored in a glass jar with a tight-fitting lid. Just give it good stir before using.
- NOTES: To puree chipotle peppers, add a 7-ounce can of chipotle peppers in adobo sauce to the bowl of a food processor and puree with the adobo sauce until smooth. To store, put in a glass jar and top with a thin film of flavorless oil, such as canola. Each time you dip into the jar, drizzle a little more oil on top. The puree will keep refrigerated for 6 months or so.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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