Cranberry-Jalapeño Chutney

Ingredients

• 12 oz fresh cranberries
• 0.75 cup granulated sugar
• 0.5 cup water
• 1 jalapeño (Seeded, membranes trimmed out, and thinly sliced to tame the heat)
• 1 tbsp fresh ginger (Finely grated)
• 0.5 tsp ground cinnamon
• 0.125 tsp ground cloves
• 2 tbsp apple cider vinegar (Adds savory acidity and balances the sweetness)
• 0.25 tsp kosher salt (Or to taste)

Steps

1. 1

   In a medium saucepan, combine the cranberries, sugar, water, sliced jalapeño, grated ginger, cinnamon, cloves, vinegar, and kosher salt.

2. 2

   Set the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the sugar dissolves and the cranberries begin to burst.

3. 3

   Reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally, until the cranberries have broken down and the mixture is thick, glossy, and jammy.

4. 4

   Remove the saucepan from the heat and let the chutney cool in the pan. Taste and adjust the salt or vinegar if needed; the flavor should be balanced between tart, sweet, warm, and spicy.

5. 5

   Transfer the chutney to a storage container, cool completely, cover tightly, and refrigerate for up to two weeks. Bring to room temperature before serving.

Notes

The source states that the chutney can be made well in advance and refrigerated for up to two weeks. Seed the jalapeño and remove its membranes to reduce the heat. The ingredient quantities were reconstructed because the provided page excerpt did not include the member-only recipe card.

Nutrition per serving

• sauce
• condiment
• vegetarian
• make-ahead
• holiday
• spicy
• cranberry
• stovetop