The fresh ginger and Thai chile give this sweetandsour cranberry chutney some pleasant heat and its the perfect complement to roasted poultry or game Garnish with a couple of fresh chiles for a pretty effect
Prep Time
30 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned
about 3 minutes.
Stir cider vinegar
brown sugar
apple juice
and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries
apple
raisins
chile pepper
ginger
cloves
cinnamon
and salt to the simmering liquid; stir.
Bring the liquid to a boil
reduce heat to low
and simmer until the mixture thickens and the cranberries are soft
8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.
