Cranberry Ginger Chutney
photo by justcallmetoni
- Ready In:
- 7mins
- Ingredients:
- 8
- Yields:
-
3 cups (approx)
- Serves:
- 12
ingredients
- 1 1⁄2 cups fresh cranberries
- 16 dried apricots
- 3⁄4 cup brown sugar
- 1⁄2 cup currants
- 2 tablespoons fresh minced ginger
- 2 -3 tablespoons cranberry juice cocktail (I use Ocean Spray Cranberry Juice Cocktail for this)
- 1⁄2 - 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cayenne pepper
directions
- In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
- Increase the heat to high and boil 3 minutes.
- Transfer to a bowl and cool.
- Cover and refrigerate 24 hours before using to blend flavors.
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Reviews
-
In my family, Mom and I are the only ones who eat whole cranberry relish. So each year we try a new or different one to add a little more adventure to the traditional fare. This was the selection for this year and I'm looking forward to sharing it with her. The chutney is thick, rich and fruity with a nice spicey backnote. I added just a wee bit of allspice which I think brought the tartness of the cranberry out a bit more. My other change was I had to use water since I didn't have juice and I used closer to a half cup in order to have enough liquid to get the cranberries to pop. Next time, I made add a little more as the chutney is quite stiff after chilling for 24 hours. Delicious nonetheless. Thanks Kitz.