Sweet & Spicy Cranberry Chutney
Just because Thanksgiving is past doesn't mean this recipe can't be used any time of year or during Christmas or New Year holiday times. The chutney is good over cream cheese on crackers, served over turkey or chicken, or served as a side. This recipe can be doubled if serving more than a few folks. The photo is before I cooked it down. After puree, it came out a beautiful color but was quite spicy. I think I need to add some more cranberries to the recipe so it's not so spicy. Will do that tomorrow. One never knows how spicy the jalapenos will be.
1 shallot (or small onion) chopped fine
dash of olive oil to sauté shallot or onion
2 jalapenos, seeded and finely chopped
1 inch peeled and minced fresh ginger
1 package of fresh cranberries (12 ounces)
3/4 cup golden raisins
1 lime zested and juiced
2 oranges zested and juiced
1 cup brown sugar (can substitute granulated)
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 to 1 teaspoon ground curry
1/2 teaspoon nutmeg
1/2 teaspoon allspice
salt and fresh ground pepper
Home made chutney is the best.
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