Cranberry Ginger Chutney with Thai Chiles

Cranberry Ginger Chutney with Thai Chiles

Recipe by Cazuela from allrecipes.com

30 Mins.

Ingredients

6

6 servings

  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • ½ cup cider vinegar
  • ⅓ cup brown sugar
  • ¼ cup apple juice
  • ¼ cup orange juice
  • 2 cups fresh cranberries
  • 1 cup chopped tart apple
  • ¼ cup raisins
  • 1 whole fresh Thai chile pepper
  • 1 teaspoon grated fresh ginger root
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt, or more to taste

Instructions

  • Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
  • Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
  • Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

Nutritional Facts

Per 6 servings

  • Calories: 109
  • Carbohydrate: 27g
  • Fat: 0g
  • Fiber: 2g
  • Protein: 1g
  • Sugar: 22g

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