Ingredients and Weight:
- Fresh cranberries: 1 pound (454 g)
- Sugar: 1 cup (200 g)
- Orange zest and juice: 1 orange
- Lemon zest and juice: 1 lemon
- Apple cider vinegar: 1/4 cup (60 ml)
- Ginger, grated: 1 tablespoon (15 g)
- Cloves: 5 whole
- Cinnamon stick: 1 (3-inch)
- Salt: 1/4 teaspoon
Preparation Time:
15 minutes
Cooking Time:
30-40 minutes
Difficulty Level:
2 (Beginner to Intermediate)
Preparation Method Steps:
- In a medium saucepan, combine all the ingredients.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 30-40 minutes, or until the cranberries have softened and the chutney has thickened.
- Remove from heat and let cool slightly.
Nutritional Information:
- Calories: 150 per serving (1/8 of recipe)
- Carbohydrates: 30 g
- Sugar: 25 g
- Fat: 1 g
- Protein: 1 g
Dish Characteristics:
- Tart and tangy with a hint of sweetness
- Thick and chunky consistency
- Bright red color with festive appearance
- Versatile accompaniment to meats, cheeses, and bread
User Comments:
- "This chutney is the perfect holiday side dish. It's got a great balance of tartness and sweetness."
- "I love the addition of orange and lemon zest. It gives the chutney a really festive flavor."
- "Easy to make and always a crowd-pleaser. I highly recommend it!"
- "Goes well with so many different foods. I especially love it with roasted chicken or turkey."
- "Beautiful color and texture. A must-try for any cranberry lover."
Special Precautions and Tips:
- If you don't have apple cider vinegar, you can substitute white vinegar or rice vinegar.
- For a spicier chutney, add a pinch of cayenne pepper to taste.
- Let the chutney cool completely before storing it in the refrigerator for up to 2 weeks.
