Cranberry-Chile Chutney
Submitted by cfrary
Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minIf regular cranberry sauce bores you, this chutney is about to become your new obsession.
Fresh and dried cranberries cook down with jalapeño, Thai chili paste, hot pepper sauce, and sweet red bell pepper into a thick, spoonable condiment that hits every note: sweet, tart, spicy, and savory all at once.
Four cloves of garlic and a generous pour of apple cider vinegar keep things punchy, while cranberry juice deepens the berry flavor throughout.
The heat level lands at medium, warm enough to wake up your palate without setting it on fire.
Spoon it alongside roast pork, grilled chicken, or slather it on a leftover turkey sandwich for something truly special.
Pro Tips
- Both fresh and dried cranberries go in here. The fresh ones break down into the sauce, while the dried ones stay chewy and add texture
- Simmer the full 45 minutes for the thickest, most concentrated chutney. Rushing it leaves you with a runny sauce
- This keeps in the fridge for weeks and actually improves after a day or two as the spices meld together
Ingredients
Directions
Place all the ingredients in a saucepan.
Bring to a boil, reduce the heat, and simmer for 45 minutes, or until the sauce is thick.
Cool and refrigerate.
Serve as a condiment with meat dishes or use as a sandwhich spread.
Heat Scale: Medium
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