Condiments > Chutneys

Cranberry Chutney Recipe

Ingredients with Measurements:
- 1 lb fresh cranberries
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup raisins
- 1/4 cup chopped onion
- 1/4 cup chopped apple
- 1/4 cup chopped celery
- 1/4 cup chopped walnuts
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt

Special equipment needed:
- Large saucepan
- Wooden spoon
- Mason jars or other airtight containers for storage

Step-by-step instructions:

1. Rinse the cranberries and remove any stems or leaves.
2. In a large saucepan, combine the cranberries, sugar, apple cider vinegar, and water. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and add the raisins, onion, apple, celery, walnuts, ginger, cinnamon, cloves, and salt. Stir well to combine.
4. Simmer the chutney for 30-40 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened.
5. Remove the chutney from the heat and let it cool to room temperature.
6. Transfer the chutney to mason jars or other airtight containers for storage.


Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
This recipe makes about 3 cups of cranberry chutney, which serves about 12 people as a condiment.

Nutritional information:
Serving size: 1/4 cup
Calories: 120
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 29g
Dietary fiber: 2g
Sugars: 24g
Protein: 1g

Substitutions for ingredients:
- You can use dried cranberries instead of fresh, but reduce the amount of sugar to 3/4 cup.
- You can use white wine vinegar or red wine vinegar instead of apple cider vinegar.
- You can use chopped dried apricots, dates, or figs instead of raisins.
- You can use chopped pear or mango instead of apple.
- You can use chopped fennel or bell pepper instead of celery.
- You can use pecans or almonds instead of walnuts.

Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Add a splash of orange juice or zest for a citrusy flavor.
- Add a tablespoon of grated fresh ginger for extra zing.
- Add a tablespoon of mustard seeds for a tangy flavor.
- Add a teaspoon of curry powder for an Indian-inspired twist.

Tips and tricks:
- Be careful when stirring the chutney, as it can splatter and stain clothing.
- The chutney will thicken as it cools, so don't worry if it seems too thin while simmering.
- Taste the chutney as it cooks and adjust the seasoning as needed.
- Store the chutney in the refrigerator for up to 2 weeks or freeze for up to 6 months.

Storage instructions:
Store the chutney in the refrigerator for up to 2 weeks or freeze for up to 6 months.

Reheating instructions:
To reheat the chutney, microwave it for 30 seconds to 1 minute or heat it in a saucepan over low heat, stirring occasionally.

Presentation ideas:
Serve the cranberry chutney in a small bowl or ramekin alongside roasted turkey, ham, or pork. You can also use it as a condiment for sandwiches, cheese plates, or crackers.

Garnishes:
Garnish the chutney with a sprig of fresh rosemary or thyme for a festive touch.

Pairings:
Cranberry chutney pairs well with roasted meats, cheese, and crackers.

Suggested side dishes:
Serve the cranberry chutney with mashed potatoes, roasted vegetables, or a green salad.

Troubleshooting advice:
- If the chutney is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the chutney is too thin, simmer it for a few more minutes until it thickens.

Food safety advice:
- Wash your hands and all equipment thoroughly before cooking.
- Store the chutney in the refrigerator or freezer to prevent bacterial growth.
- Discard any chutney that has been left at room temperature for more than 2 hours.

Food history:
Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, spices, and vinegar. Cranberry chutney is a popular variation in the United States, especially during the holiday season.

Flavor profiles:
Cranberry chutney is sweet, tart, and spicy, with a complex flavor from the combination of cranberries, raisins, onion, apple, celery, and spices.

Serving suggestions:
Serve the cranberry chutney as a condiment for roasted meats, cheese plates, or crackers. You can also use it as a spread for sandwiches or as a topping for baked brie.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Indian

Taste: Tangy, Sweet, Sour, Spicy, Fruity