Cranberry Chutney With Orange Ginger
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice (freshly squeezed preferred)
- 1 tablespoon orange zest
- 2 tablespoons fresh ginger, finely minced
- 1/2 cup red onion, finely diced
- 1/2 cup golden raisins
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- A pinch of salt
Instructions
- In a medium saucepan over medium heat, add a small splash of water or oil and sauté the diced red onion and minced ginger until the onion becomes translucent and soft, which should take about 4 to 5 minutes.
- Add the sugar, orange juice, apple cider vinegar, cinnamon, cloves, and a pinch of salt to the saucepan. Stir the mixture well until the sugar begins to dissolve and the spices are evenly distributed.
- Stir in the fresh cranberries, golden raisins, and orange zest. Bring the entire mixture to a gentle boil, stirring occasionally to ensure nothing sticks to the bottom of the pan.
- Reduce the heat to low and let the chutney simmer for about 15 minutes. During this time, the cranberries will pop and release their natural pectin, which helps thicken the sauce. The chutney is done when it reaches a thick, jam-like consistency.
- Remove the saucepan from the heat and let the chutney cool to room temperature. It will continue to thicken significantly as it cools. Once cooled, you can serve it immediately or transfer it to a glass jar for storage.