Make Ahead

cranberry tangerine chutney

November  6, 2009
Author Notes

OK first off, I am CUCKOO for cranberries. Absolutely love them. Also, I can get a TEENY WEENY bit obsessed with learning a particular technique / food / cuisine. SO - I took a cooking and wine pairing class a few weeks ago, and one thing we made was a fresh mango chutney, and I promptly became enomoured of chutney making. Cooking class + cranberries + food OCD = this recipe! p.s I made this last night and promptly ate 2/3 of it. —aargersi

  • Serves 4 normal people or, well, me
  • 1 tablespoon olive oil
  • 1/4 cup minced sweet onion
  • 1 tablespoon fresh ginger - peeled and minced
  • 12 oz fresh cranberries
  • 1/8 cup apple cider vinegar
  • 3 clementine tangerines
  • 1 teaspoon garam masala
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon minced candied ginger
In This Recipe
  1. saute the onion in the olive oil for 2-3 minutes. Add the fresh ginger and saute another minute. Add the cranberries and vinegar. Zest 2 of the the tangerines into the pan then squeeze the juice in as well. As is simmers, add the remaining ingredients. Cook until the cranberries are soft and start to break down. ** NOTE ** I like to cook it until is "saucy" but some of the cranberries are still whole - when you bite them you get a wonderful tart POP in the midst of the sweet chutney.
  2. Spoon into a bowl and zest the additional tangerine over the chutney for presentation.

See Reviews

See what other Food52ers are saying.

  • Lizthechef
  • mariaraynal
  • aargersi
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage