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.
—epicureanodyssey
Ingredients
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1
12-ounce bag fresh or frozen cranberries
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2
small tangerines, Clementine or Satsuma, unpeeled, halved, seeded, cut into 6 wedges per half
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1/3 cup
minced red onion
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1 cup
granulated sugar
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1 tablespoon
minced fresh peeled ginger
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1/4 cup
minced candied ginger
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1 teaspoon
chipotle pureé or to taste, see note
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1 teaspoon
ground cardamom
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1 teaspoon
ground ginger
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1/2 teaspoon
kosher salt
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1/2 cup
walnuts, toasted and chopped
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handful pomegranate seedes, optional
Directions
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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.
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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.
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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.
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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.
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