Ingredients and Weight:
- Cranberries, fresh: 12 oz
- Orange, zest and juice: 1 medium
- Apple, peeled and diced: 1 medium
- Onion, chopped: 1 small
- Garlic, minced: 2 cloves
- Ginger, minced: 1/2 inch piece
- Brown sugar: 1/2 cup
- Apple cider vinegar: 1/4 cup
- Dijon mustard: 1 tablespoon
- Cinnamon stick: 1 (3 inches)
- Whole cloves: 6
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large saucepan, combine the cranberries, orange zest and juice, apple, onion, garlic, ginger, brown sugar, vinegar, mustard, cinnamon stick, and cloves. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chutney has thickened and the cranberries have burst.
- Remove from heat and discard the cinnamon stick and cloves.
- Season with salt and pepper to taste.
Nutritional Information:
Per 2-tablespoon serving:
- Calories: 80
- Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 15g
- Vitamin C: 15mg (20% DV)
Dish Characteristics:
- Sweet and tart with a hint of spice
- Bright red color with a chunky texture
- Pairs well with roasted meats, grilled fish, and salads
User Comments:
- "This chutney is the perfect balance of sweet and savory, with a nice kick from the ginger."
- "I love the bright color and chunky texture. It's such a festive addition to my holiday dishes."
- "I've made this chutney several times and it's always a crowd-pleaser. It's so easy to make and so versatile."
Special Precautions and Tips:
- Use fresh, ripe cranberries for the best flavor.
- If you don't have brown sugar, you can substitute white sugar.
- The chutney will thicken as it cools. If it becomes too thick, you can add a little water or orange juice to thin it out.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
