Cranberry ginger chutney with thai chiles –Experience the delightful flavors of Cranberry Chutney with Apple and Crystallized Ginger, a perfect blend of sweet and tangy that pairs beautifully with your holiday meals. This vibrant chutney not only enhances your dining experience but also adds a pop of color to your table. Let’s dive into this easy-to-follow recipe that is sure to impress your family and friends!
Cranberry Chutney with Apple and Crystallized Ginger
Behold the masterpiece, a dish that combines the tartness of cranberries with the sweetness of fresh apples and the zing of crystallized ginger. This chutney is an excellent accompaniment to roasted meats or a delightful spread on your favorite bread.
Ingredients
- 2 cups fresh cranberries
- 1 cup diced apple (preferably Granny Smith)
- 1 cup granulated sugar
- 1/2 cup diced crystallized ginger
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the cranberries, diced apple, sugar, crystallized ginger, water, apple cider vinegar, and spices (cinnamon, nutmeg, allspice, and salt).
- Bring the mixture to a boil over medium-high heat, stirring occasionally. You will hear the cranberries popping as they cook.
- Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes or until the cranberries have burst and the mixture thickens. Stir occasionally to prevent sticking.
- Remove the saucepan from heat and allow the chutney to cool. It will thicken more as it cools.
- Transfer the chutney to a clean jar or container. It can be served immediately or stored in the refrigerator for up to two weeks.
Perfect for your Thanksgiving feast or any holiday gathering, this Cranberry Chutney adds a unique flair to your meal. Enjoy spreading it on sandwiches, pairing it with cheese, or simply savoring it by the spoonful. Make this delicious chutney your new holiday tradition!