Cranberry-Ginger Chutney

cranberry ginger chutney

I am a huge fan of cranberries. I think it goes back to the days when I was a little girl and I would visit my grandma’s house. She always, always, always had cranberry juice in her fridge. Her cupboard shelf was lined with tiny, straight-sided juice glasses. I loved watching her pour the dark red juice into my glass. This year my mom will make my grandma’s traditional cranberry sauce recipe and I will make more chutney. It’s not that I don’t love my grandma’s cranberry sauce. I do. I just really love Cranberry-Ginger Chutney too. There’s something really great about having a bit of chutney on top of a slice of juicy turkey.

This year I tried something a little different. I cooked part of the chutney until it was thick and the juices were reduced. Then near the end of the cooking time, I added more cranberries. This meant that not all of the cranberries were cooked into oblivion and some whole berries still remained. I really like it. The ginger chunks are the best part. They give it a really spicy kick, but not so much your mouth is on fire. Just nice and warm.

This recipe makes a lot of chutney, which for us is totally fine. You’ll probably have leftover chutney and that’s not a bad thing. It makes killer grilled cheese sandwiches or is fantastic with baked brie. We sometimes make leftover turkey curry and the chutney fits in nicely on the side.


Cranberry-Ginger Chutney
Author: 
Recipe type: sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 3½ cups
 
A spiced cranberry chutney made with fresh cranberries, ginger, and dried fruit.
Ingredients
  • 2 teaspoons olive oil
  • ¼ cup onion, diced
  • 4 cups cranberries, divided
  • 1 pear, peeled, cored and diced
  • Juice and zest of 1 orange
  • ½ cup vinegar (I used part balsamic and part apple cider)
  • ½ to ¾ cup brown sugar (start with less and add more to taste)
  • ½ cup golden raisins
  • ¼ cup candied ginger, diced
  • 1 teaspoon dry mustard powder
  • ½ teaspoon pumpkin pie spice
  • pinch salt
Instructions
  1. Heat a the olive oil in a 3-4 quart stainless steel or other non-reactive pan. Add the onion and cook, stirring occasionally, until it starts to brown. Add 3 cups of the cranberries, diced pears, orange zest and juice, vinegar and ½ cup of the brown sugar. Bring to a simmer and let cook for a few minutes until the sugar is dissolved and the cranberries are popping open. Add the raisins, ginger, dry mustard, pumpkin pie spice, and salt. Lower heat and let the chutney simmer for 10-15 minutes, or longer, until it has thickened. Add the remaining 1 cup of cranberries and cook just until they start to pop open. Taste and add more sugar, if needed, or adjust the other spices to your taste.

Cranberry-Ginger Chutney


Ingredients:

2 teaspoons olive oil
1/4 cup onion, diced
4 cups cranberries, divided
Juice and zest of 1 orange
1/2 cup vinegar (I used part balsamic and part apple cider)
1/2 to 3/4 cup brown sugar (start with less and add more to taste)
1/2 cup golden raisins
1/4 cup candied ginger, diced
1 teaspoon dry mustard powder
1/2 teaspoon pumpkin pie spice

pinch salt

Instructions:

Heat a the olive oil in a 3-4 quart stainless steel or other non-reactive pan. Add the onion and cook, stirring occasionally, until it starts to brown. Add 3 cups of the cranberries, orange zest and juice, vinegar and 1/2 cup of the brown sugar. Bring to a simmer and let cook for a few minutes until the sugar is dissolved and the cranberries are popping open. Add the raisins, ginger, dry mustard, pumpkin pie spice, and salt. Lower heat and let the chutney simmer for 10-15 minutes, or longer, until it has thickened.  Add the remaining 1 cup of cranberries and cook just until they start to pop open. Taste and add more sugar, if needed, or adjust the other spices to your taste.

Makes about 3 to 3 1/2 cups.

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