Ingredients and Weight:
- Fresh cranberries - 1 pound (454 grams)
- Sugar - 1 cup (200 grams)
- Apple cider vinegar - 1/2 cup (120 milliliters)
- Orange juice - 1/4 cup (60 milliliters)
- Ground cinnamon - 1 teaspoon (2 grams)
- Ground nutmeg - 1/2 teaspoon (1 gram)
- Ground cloves - 1/4 teaspoon (0.5 grams)
Preparation Time:
15 minutes
Cooking Time:
30-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Wash and pick over the cranberries, discarding any stems or leaves.
- In a large saucepan, combine the cranberries, sugar, apple cider vinegar, orange juice, cinnamon, nutmeg, and cloves.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat and simmer for 30-45 minutes, or until the cranberries have softened and the chutney has thickened.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
Serving size: 1/4 cup (60 grams)
- Calories: 120
- Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 15 milligrams
- Carbohydrates: 30 grams
- Dietary fiber: 5 grams
- Sugar: 25 grams
- Protein: 1 gram
Dish Characteristics:
- Tangy and sweet with warm spices
- Thick and flavorful
- Perfect condiment for roasts, poultry, or cheese platters
User Comments:
- "This chutney is delicious and so easy to make. I love the spicy kick from the cloves."
- "I used this chutney on a turkey sandwich and it was perfect. It added a burst of flavor."
- "This is the best cranberry chutney I've ever had. It's so versatile and goes with everything."
Special Precautions and Tips:
- If you don't have apple cider vinegar, you can use white vinegar instead.
- For a spicier chutney, add more ground cloves or cinnamon.
- Chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
