Cranberry Ginger Chutney with Thai Chiles

Prep time: 15 min

Cook time: 15 min

Servings: 6

Yield: 6 servings

Description

Get a touch of heat onto your holiday dinner table by using a Thai chile pepper in a cranberry chutney bursting with apple, orange, and cinnamon flavors.

Ingredients

• 1 tablespoon minced shallot

• 1 teaspoon minced garlic

• 1/2 cup cider vinegar

• 1/3 cup brown sugar

• 1/4 cup apple juice

• 1/4 cup orange juice

• 2 cups fresh cranberries

• 1 cup chopped tart apple

• 1/4 cup raisins

• 1 whole fresh Thai chile pepper

• 1 teaspoon grated fresh ginger root

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt, or more to taste

Directions

1 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.

2 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.

3 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.