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.
About 2 cups
12-ounce bag fresh or frozen cranberries
small tangerines, Clementine or Satsuma, unpeeled, halved, seeded, cut into 6 wedges per half
minced red onion
minced fresh peeled ginger
minced candied ginger
chipotle pureé or to taste, see note
walnuts, toasted and chopped
handful pomegranate seedes, optional
In This Recipe
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.