Tangy Cranberry Chutney
Prep time
Cook time
Total time
Cranberry chutney with ginger and jalapeno pepper for a festive kick this holiday season!
Serves: 2 cups
  • 2 teaspoons olive oil
  • 2 large shallots, minced
  • 1 jalapeno pepper, minced
  • 1 1-inch cube of fresh ginger, minced well
  • 2 cups fresh or frozen cranberries (if using frozen, do not thaw them out beforehand)
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 3 tablespoons cider vinegar
  1. Heat your olive oil in a small sauce pan over medium heat, then add in your shallots and cook for 5 minutes or so, until softened. Add in the jalapeno pepper and ginger, and saute for another 4-5 minutes, until fragrant. Add in the cranberries, brown sugar, granulated sugar, and cider vinegar and stir to combine. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until thickened. Taste and adjust any flavors as necessary. Store in the refrigerator in an air-tight container for up to 10 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/10/17/tangy-cranberry-chutney/